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			<h1 id="firstHeading" class="firstHeading">Cheese</h1> 
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				<div class="dablink">For other uses, see <a href="/wiki/Cheese_(disambiguation)" title="Cheese (disambiguation)">Cheese (disambiguation)</a>.</div> 
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A platter with cheese and garnishes</div> 
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Wheels of <a href="/wiki/Gouda_(cheese)" title="Gouda (cheese)">Gouda</a></div> 
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<p><b>Cheese</b> is a generic term for a diverse group of milk-based <a href="/wiki/Food" title="Food">food</a> products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.</p> 
<p>Cheese consists of proteins and fat from <a href="/wiki/Milk" title="Milk">milk</a>, usually the milk of <a href="/wiki/Cattle" title="Cattle">cows</a>, <a href="/wiki/Water_Buffalo" title="Water Buffalo">buffalo</a>, <a href="/wiki/Goat" title="Goat">goats</a>, or <a href="/wiki/Sheep%27s_milk" title="Sheep's milk" class="mw-redirect">sheep</a>. It is produced by <a href="/wiki/Coagulation_(milk)" title="Coagulation (milk)" class="mw-redirect">coagulation</a> of the milk protein <a href="/wiki/Casein" title="Casein">casein</a>. Typically, the milk is acidified and addition of the enzyme <a href="/wiki/Rennet" title="Rennet">rennet</a> causes coagulation. The solids are separated and pressed into final form.<sup id="cite_ref-0" class="reference"><a href="#cite_note-0"><span>[</span>1<span>]</span></a></sup> Some cheeses have <a href="/wiki/Mold" title="Mold">molds</a> on the rind or throughout. Most cheeses melt at cooking temperature.</p> 
<p>Hundreds of <a href="/wiki/List_of_cheeses" title="List of cheeses">types of cheese</a> are produced. Their styles, <a href="/wiki/Mouthfeel" title="Mouthfeel">textures</a> and flavors depend on the origin of the milk (including the animal's diet), whether they have been <a href="/wiki/Pasteurization" title="Pasteurization">pasteurized</a>, the <a href="/wiki/Butterfat" title="Butterfat">butterfat</a> content, the bacteria and mold, the processing, and aging. <a href="/wiki/Herb" title="Herb">Herbs</a>, <a href="/wiki/Spice" title="Spice">spices</a>, or <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">wood smoke</a> may be used as flavoring agents. The yellow to red color of many cheeses is from adding <a href="/wiki/Annatto" title="Annatto">annatto</a>.</p> 
<p>For a few cheeses, the milk is curdled by adding <a href="/wiki/Acid" title="Acid">acids</a> such as <a href="/wiki/Vinegar" title="Vinegar">vinegar</a> or <a href="/wiki/Lemon_juice" title="Lemon juice">lemon juice</a>. Most cheeses are acidified to a lesser degree by bacteria, which turn <a href="/wiki/Lactose" title="Lactose">milk sugars</a> into <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>, then the addition of rennet completes the curdling. <a href="/wiki/Vegetarianism" title="Vegetarianism">Vegetarian</a> alternatives to rennet are available; most are produced by fermentation of the <a href="/wiki/Fungus" title="Fungus">fungus</a> <i>Mucor miehei</i>, but others have been extracted from various species of the <i><a href="/wiki/Cynara" title="Cynara">Cynara</a></i> thistle family.</p> 
<p>Cheese is valued for its portability, long life, and high content of <a href="/wiki/Fat" title="Fat">fat</a>, <a href="/wiki/Protein" title="Protein">protein</a>, <a href="/wiki/Calcium" title="Calcium">calcium</a>, and <a href="/wiki/Phosphorus" title="Phosphorus">phosphorus</a>. Cheese is more compact and has a longer shelf life than milk. <a href="/wiki/Cheesemaker" title="Cheesemaker">Cheesemakers</a> near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.</p> 
<table id="toc" class="toc"> 
<tr> 
<td> 
<div id="toctitle"> 
<h2>Contents</h2> 
</div> 
<ul> 
<li class="toclevel-1 tocsection-1"><a href="#Etymology"><span class="tocnumber">1</span> <span class="toctext">Etymology</span></a></li> 
<li class="toclevel-1 tocsection-2"><a href="#History"><span class="tocnumber">2</span> <span class="toctext">History</span></a> 
<ul> 
<li class="toclevel-2 tocsection-3"><a href="#Origins"><span class="tocnumber">2.1</span> <span class="toctext">Origins</span></a></li> 
<li class="toclevel-2 tocsection-4"><a href="#Ancient_Greece_and_Rome"><span class="tocnumber">2.2</span> <span class="toctext">Ancient Greece and Rome</span></a></li> 
<li class="toclevel-2 tocsection-5"><a href="#Post-Roman_Europe"><span class="tocnumber">2.3</span> <span class="toctext">Post-Roman Europe</span></a></li> 
<li class="toclevel-2 tocsection-6"><a href="#Modern_era"><span class="tocnumber">2.4</span> <span class="toctext">Modern era</span></a></li> 
</ul> 
</li> 
<li class="toclevel-1 tocsection-7"><a href="#Production"><span class="tocnumber">3</span> <span class="toctext">Production</span></a> 
<ul> 
<li class="toclevel-2 tocsection-8"><a href="#Curdling"><span class="tocnumber">3.1</span> <span class="toctext">Curdling</span></a></li> 
<li class="toclevel-2 tocsection-9"><a href="#Curd_processing"><span class="tocnumber">3.2</span> <span class="toctext">Curd processing</span></a></li> 
<li class="toclevel-2 tocsection-10"><a href="#Ripening"><span class="tocnumber">3.3</span> <span class="toctext">Ripening</span></a></li> 
</ul> 
</li> 
<li class="toclevel-1 tocsection-11"><a href="#Types"><span class="tocnumber">4</span> <span class="toctext">Types</span></a></li> 
<li class="toclevel-1 tocsection-12"><a href="#Eating_and_cooking"><span class="tocnumber">5</span> <span class="toctext">Eating and cooking</span></a></li> 
<li class="toclevel-1 tocsection-13"><a href="#Health_and_nutrition"><span class="tocnumber">6</span> <span class="toctext">Health and nutrition</span></a> 
<ul> 
<li class="toclevel-2 tocsection-14"><a href="#Heart_disease"><span class="tocnumber">6.1</span> <span class="toctext">Heart disease</span></a></li> 
<li class="toclevel-2 tocsection-15"><a href="#Dental_health"><span class="tocnumber">6.2</span> <span class="toctext">Dental health</span></a></li> 
<li class="toclevel-2 tocsection-16"><a href="#Effect_on_sleep"><span class="tocnumber">6.3</span> <span class="toctext">Effect on sleep</span></a></li> 
<li class="toclevel-2 tocsection-17"><a href="#Casein"><span class="tocnumber">6.4</span> <span class="toctext">Casein</span></a></li> 
<li class="toclevel-2 tocsection-18"><a href="#Lactose"><span class="tocnumber">6.5</span> <span class="toctext">Lactose</span></a></li> 
<li class="toclevel-2 tocsection-19"><a href="#Hypertensive_effect"><span class="tocnumber">6.6</span> <span class="toctext">Hypertensive effect</span></a></li> 
<li class="toclevel-2 tocsection-20"><a href="#Pasteurization"><span class="tocnumber">6.7</span> <span class="toctext">Pasteurization</span></a></li> 
<li class="toclevel-2 tocsection-21"><a href="#Weight_loss.2C_blood_pressure_and_blood_sugar"><span class="tocnumber">6.8</span> <span class="toctext">Weight loss, blood pressure and blood sugar</span></a></li> 
</ul> 
</li> 
<li class="toclevel-1 tocsection-22"><a href="#World_production_and_consumption"><span class="tocnumber">7</span> <span class="toctext">World production and consumption</span></a></li> 
<li class="toclevel-1 tocsection-23"><a href="#Cultural_attitudes"><span class="tocnumber">8</span> <span class="toctext">Cultural attitudes</span></a></li> 
<li class="toclevel-1 tocsection-24"><a href="#See_also"><span class="tocnumber">9</span> <span class="toctext">See also</span></a></li> 
<li class="toclevel-1 tocsection-25"><a href="#Notes_and_references"><span class="tocnumber">10</span> <span class="toctext">Notes and references</span></a></li> 
<li class="toclevel-1 tocsection-26"><a href="#External_links"><span class="tocnumber">11</span> <span class="toctext">External links</span></a></li> 
</ul> 
</td> 
</tr> 
</table> 
<h2><span class="mw-headline" id="Etymology">Etymology</span></h2> 
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<div class="thumbinner" style="width:172px;"><a href="/wiki/File:Cheese_market_Basel.jpg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Cheese_market_Basel.jpg/170px-Cheese_market_Basel.jpg" width="170" height="227" class="thumbimage" /></a> 
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Cheese on market stand in <a href="/wiki/Basel" title="Basel">Basel</a>, <a href="/wiki/Switzerland" title="Switzerland">Switzerland</a></div> 
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<p>The word <i>cheese</i> comes from Latin <i>caseus</i>,<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span>[</span>2<span>]</span></a></sup> from which the modern word <a href="/wiki/Casein" title="Casein">casein</a> is closely derived. The earliest source is from the <a href="/wiki/Proto-Indo-European_language" title="Proto-Indo-European language">proto-Indo-European</a> root <i>*kwat-</i>, which means "to ferment, become sour".</p> 
<p>More recently, <i>cheese</i> comes from <i>chese</i> (in <a href="/wiki/Middle_English" title="Middle English">Middle English</a>) and <i>ciese</i> or <i>cese</i> (in <a href="/wiki/Old_English" title="Old English">Old English</a>). Similar words are shared by other <a href="/wiki/West_Germanic_languages" title="West Germanic languages">West Germanic languages</a> � <a href="/wiki/West_Frisian_language" title="West Frisian language">West Frisian</a> <i>tsiis</i>, <a href="/wiki/Dutch_language" title="Dutch language">Dutch</a> <i>kaas</i>, <a href="/wiki/German_language" title="German language">German</a> <i>K�se</i>, <a href="/wiki/Old_High_German" title="Old High German">Old High German</a> <i>chasi</i> � all from the reconstructed West-Germanic form <i>*kasjus</i>, which in turn is an early borrowing from Latin.</p> 
<p>When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: <i>formaticum</i>, from <i>caseus formatus</i>, or "molded cheese" (as in "formed", not "moldy"). It is from this word that the <a href="/wiki/French_language" title="French language">French</a> <i>fromage</i>, <a href="/wiki/Italian_language" title="Italian language">Italian</a> <i>formaggio</i>, <a href="/wiki/Catalan_language" title="Catalan language">Catalan</a> <i>formatge</i>, <a href="/wiki/Breton_language" title="Breton language">Breton</a> <i>fourmaj</i>, and <a href="/wiki/Proven%C3%A7al_language" title="Proven�al language" class="mw-redirect">Proven�al</a> <i>furmo</i> are derived. <i>Cheese</i> itself is occasionally employed in a sense that means "molded" or "formed". <i><a href="/wiki/Head_cheese" title="Head cheese">Head cheese</a></i> uses the word in this sense.</p> 
<h2><span class="mw-headline" id="History">History</span></h2> 
<div class="rellink relarticle mainarticle">Main article: <a href="/wiki/History_of_cheese" title="History of cheese">History of cheese</a></div> 
<h3><span class="mw-headline" id="Origins">Origins</span></h3> 
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<div class="thumbinner" style="width:222px;"><a href="/wiki/File:Ricotta_al_forno_pezzo.jpg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Ricotta_al_forno_pezzo.jpg/220px-Ricotta_al_forno_pezzo.jpg" width="220" height="205" class="thumbimage" /></a> 
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A piece of soft curd cheese, oven baked to increase <a href="/wiki/Shelf_life" title="Shelf life">longevity</a></div> 
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<p>Cheese is an ancient food whose origins predate <a href="/wiki/Prehistory" title="Prehistory">recorded history</a>. There is no conclusive evidence indicating where cheesemaking originated, either in <a href="/wiki/Europe" title="Europe">Europe</a>, <a href="/wiki/Central_Asia" title="Central Asia">Central Asia</a> or <a href="/wiki/The_Middle_East" title="The Middle East" class="mw-redirect">the Middle East</a>, but the practice had spread within <a href="/wiki/Europe" title="Europe">Europe</a> prior to <a href="/wiki/Ancient_Rome" title="Ancient Rome">Roman</a> times and, according to <a href="/wiki/Pliny_the_Elder" title="Pliny the Elder">Pliny the Elder</a>, had become a sophisticated enterprise by the time the <a href="/wiki/Ancient_Rome" title="Ancient Rome">Roman Empire</a> came into being.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span>[</span>3<span>]</span></a></sup></p> 
<p>Proposed dates for the origin of cheesemaking range from around 8000 <a href="/wiki/Common_Era" title="Common Era">BCE</a> (when <a href="/wiki/Sheep" title="Sheep">sheep</a> were first <a href="/wiki/Domestication" title="Domestication">domesticated</a>) to around 3000 BCE. The first cheese may have been made by people in the <a href="/wiki/Middle_East" title="Middle East">Middle East</a> or by <a href="/wiki/Nomad" title="Nomad">nomadic</a> <a href="/wiki/Turkic_peoples" title="Turkic peoples">Turkic</a> tribes in <a href="/wiki/Central_Asia" title="Central Asia">Central Asia</a>. Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to <a href="/wiki/Curd" title="Curd">curd</a> and <a href="/wiki/Whey" title="Whey">whey</a> by the rennet from the stomach. There is a legend with variations about the discovery of cheese by an Arab trader who used this method of storing milk.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span>[</span>4<span>]</span></a></sup><sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span>[</span>5<span>]</span></a></sup></p> 
<p>Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it. Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds, may have led to the deliberate addition of rennet.</p> 
<p>The earliest <a href="/wiki/Archeology" title="Archeology" class="mw-redirect">archeological</a> evidence of cheesemaking has been found in <a href="/wiki/Ancient_Egypt" title="Ancient Egypt">Egyptian</a> tomb murals, dating to about 2000 BCE.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span>[</span>6<span>]</span></a></sup> The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic <a href="/wiki/Cottage_cheese" title="Cottage cheese">cottage cheese</a> or <a href="/wiki/Feta" title="Feta">feta</a>, a crumbly, flavorful Greek cheese.</p> 
<p>Cheese produced in <a href="/wiki/Europe" title="Europe">Europe</a>, where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful <a href="/wiki/Microbe" title="Microbe" class="mw-redirect">microbes</a> and molds, giving aged cheeses their respective flavors.</p> 
<h3><span class="mw-headline" id="Ancient_Greece_and_Rome">Ancient Greece and Rome</span></h3> 
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Cheese in a market in <a href="/wiki/Italy" title="Italy">Italy</a></div> 
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<p>Ancient <a href="/wiki/Greek_mythology" title="Greek mythology">Greek mythology</a> credited <a href="/wiki/Aristaeus" title="Aristaeus">Aristaeus</a> with the discovery of cheese. <a href="/wiki/Homer" title="Homer">Homer</a>'s <i><a href="/wiki/Odyssey" title="Odyssey">Odyssey</a></i> (8th century BCE) describes the <a href="/wiki/Cyclops" title="Cyclops">Cyclops</a> making and storing sheep's and goats' milk cheese. From <a href="/wiki/Samuel_Butler_(1835-1902)" title="Samuel Butler (1835-1902)" class="mw-redirect">Samuel Butler's</a> translation:</p> 
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<td valign="top" style="padding:4px 10px;">We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold...<br /> 
<p>When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in <a href="/wiki/Wicker" title="Wicker">wicker</a> strainers.</p> 
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<p>By <a href="/wiki/Ancient_Rome" title="Ancient Rome">Roman times</a>, cheese was an everyday food and cheesemaking a mature art. <a href="/wiki/Columella" title="Columella">Columella</a>'s <i>De Re Rustica</i> (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. <a href="/wiki/Pliny_the_Elder" title="Pliny the Elder">Pliny's</a> <a href="/wiki/Natural_History_(Pliny)" title="Natural History (Pliny)"><i>Natural History</i></a> (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early <a href="/wiki/Roman_Empire" title="Roman Empire">Empire</a>. He stated that the best cheeses came from the villages near <a href="/wiki/N%C3%AEmes" title="N�mes">N�mes</a>, but did not keep long and had to be eaten fresh. Cheeses of the <a href="/wiki/Alps" title="Alps">Alps</a> and <a href="/wiki/Apennines" title="Apennines" class="mw-redirect">Apennines</a> were as remarkable for their variety then as now. A <a href="/wiki/Ligures" title="Ligures">Ligurian</a> cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of <a href="/wiki/Gaul" title="Gaul">Gaul</a>'s similar cheeses by <a href="/wiki/Smoking_(food)" title="Smoking (food)" class="mw-redirect">smoking</a>. Of cheeses from overseas, Pliny preferred those of <a href="/wiki/Bithynia" title="Bithynia">Bithynia</a> in Asia Minor.</p> 
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Cheese, <a href="/wiki/Tacuinum_sanitatis" title="Tacuinum sanitatis" class="mw-redirect">Tacuinum sanitatis</a> Casanatensis (XIV century)</div> 
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<h3><span class="mw-headline" id="Post-Roman_Europe">Post-Roman Europe</span></h3> 
<p>As Romanized populations encountered unfamiliar newly-settled neighbors, bringing their own cheese-making traditions, their own flocks and their own unrelated words for <i>cheese</i>, cheeses in Europe diversified further, with various locales developing their own distinctive traditions and products. As long-distance trade collapsed, only travelers would encounter unfamiliar cheeses: <a href="/wiki/Charlemagne" title="Charlemagne">Charlemagne</a>'s first encounter with a white cheese that had an edible rind forms one of the constructed anecdotes of <a href="/wiki/Notker_the_Stammerer" title="Notker the Stammerer">Notker</a>'s <i>Life</i> of the Emperor.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span>[</span>7<span>]</span></a></sup> The <a href="/w/index.php?title=British_Cheese_Board&amp;action=edit&amp;redlink=1" class="new" title="British Cheese Board (page does not exist)">British Cheese Board</a> claims that Britain has approximately 700 distinct local cheeses;<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span>[</span>8<span>]</span></a></sup> <a href="/wiki/France" title="France">France</a> and <a href="/wiki/Italy" title="Italy">Italy</a> have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and <a href="/wiki/Charles_de_Gaulle" title="Charles de Gaulle">Charles de Gaulle</a> once asked "how can you govern a country in which there are 246 kinds of cheese?"<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span>[</span>9<span>]</span></a></sup>) Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late <a href="/wiki/Middle_Ages" title="Middle Ages">Middle Ages</a> or after� cheeses like <a href="/wiki/Cheddar_cheese" title="Cheddar cheese">Cheddar</a> around 1500 CE, <a href="/wiki/Parmesan_cheese" title="Parmesan cheese" class="mw-redirect">Parmesan</a> in 1597, <a href="/wiki/Gouda_(cheese)" title="Gouda (cheese)">Gouda</a> in 1697, and <a href="/wiki/Camembert_(cheese)" title="Camembert (cheese)" class="mw-redirect">Camembert</a> in 1791.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span>[</span>10<span>]</span></a></sup></p> 
<p>In 1546, <i><a href="/wiki/John_Heywood" title="John Heywood">The Proverbs of John Heywood</a></i> claimed "<a href="/wiki/The_Moon_is_made_of_green_cheese" title="The Moon is made of green cheese">the moon is made of a greene cheese</a>." (<i>Greene</i> may refer here not to the color, as many now think, but to being new or unaged.)<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span>[</span>11<span>]</span></a></sup> Variations on this sentiment were long repeated and <a href="/wiki/NASA" title="NASA">NASA</a> exploited this myth for an <a href="/wiki/April_Fools%27_Day" title="April Fools' Day">April Fools' Day</a> spoof announcement in 2006.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span>[</span>12<span>]</span></a></sup></p> 
<h3><span class="mw-headline" id="Modern_era">Modern era</span></h3> 
<p>Until its modern spread along with European culture, cheese was nearly unheard of in oriental cultures, in the pre-Columbian Americas, and only had limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe and areas influenced strongly by its cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide, though still rarely considered a part of local ethnic cuisines outside Europe, the Middle East, and the Americas.<sup class="Template-Fact" title="This claim needs references to reliable sources from May 2011" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</sup></p> 
<p>The first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from <a href="/wiki/Rome,_New_York" title="Rome, New York">Rome</a>, <a href="/wiki/New_York" title="New York">New York</a>, who in 1851 started making cheese in an <a href="/wiki/Assembly_line" title="Assembly line">assembly-line</a> fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.<sup class="Template-Fact" title="This claim needs references to reliable sources from May 2011" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</sup></p> 
<p>The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.<sup class="Template-Fact" title="This claim needs references to reliable sources from May 2011" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</sup></p> 
<p>Factory-made cheese overtook traditional cheesemaking in the <a href="/wiki/World_War_II" title="World War II">World War II</a> era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more <a href="/wiki/Processed_cheese" title="Processed cheese">processed cheese</a> than "real", factory-made or not.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span>[</span>13<span>]</span></a></sup></p> 
<h2><span class="mw-headline" id="Production">Production</span></h2> 
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<td class="mbox-text" style="">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">references or sources</a></b>. Please help improve this section by adding citations to <a href="/wiki/Wikipedia:Identifying_reliable_sources" title="Wikipedia:Identifying reliable sources">reliable sources</a>. Unsourced material may be <a href="/wiki/Template:Citation_needed" title="Template:Citation needed">challenged</a> and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>. <small><i>(November 2007)</i></small></td> 
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<h3><span class="mw-headline" id="Curdling">Curdling</span></h3> 
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Swiss cheesemaking (heating stage)</div> 
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During industrial production of <a href="/wiki/Emmental_(cheese)" title="Emmental (cheese)">Emmental</a> cheese, the as-yet-undrained curd is broken by rotating mixers.</div> 
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<p>A required step in cheesemaking is separating the milk into solid <a href="/wiki/Curd" title="Curd">curds</a> and liquid <a href="/wiki/Whey" title="Whey">whey</a>. Usually this is done by acidifying (<a href="/wiki/Souring" title="Souring">souring</a>) the milk and adding <a href="/wiki/Rennet" title="Rennet">rennet</a>. The acidification can be accomplished directly by the addition of an acid like vinegar in a few cases (<a href="/wiki/Paneer" title="Paneer">paneer</a>, <a href="/wiki/Queso_fresco" title="Queso fresco" class="mw-redirect">queso fresco</a>), but usually <a href="/wiki/Starter_bacteria" title="Starter bacteria" class="mw-redirect">starter bacteria</a> are employed instead. These starter bacteria convert <a href="/wiki/Lactose" title="Lactose">milk sugars</a> into <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a>. The same bacteria (and the <a href="/wiki/Enzyme" title="Enzyme">enzymes</a> they produce) also play a large role in the eventual flavor of aged cheeses. Most cheeses are made with starter bacteria from the <i><a href="/wiki/Lactococci" title="Lactococci" class="mw-redirect">Lactococci</a></i>, <i><a href="/wiki/Lactobacilli" title="Lactobacilli" class="mw-redirect">Lactobacilli</a></i>, or <i><a href="/wiki/Streptococci" title="Streptococci" class="mw-redirect">Streptococci</a></i> families. <a href="/wiki/Cheeses_of_Switzerland" title="Cheeses of Switzerland">Swiss</a> starter cultures also include <i><a href="/wiki/Propionibacter_shermani" title="Propionibacter shermani" class="mw-redirect">Propionibacter shermani</a></i>, which produces carbon dioxide gas bubbles during aging, giving <a href="/wiki/Swiss_cheese" title="Swiss cheese">Swiss cheese</a> or <a href="/wiki/Emmental_(cheese)" title="Emmental (cheese)">Emmental</a> its holes (called <a href="/wiki/Eyes_(cheese)" title="Eyes (cheese)">eyes</a>").</p> 
<p>Some fresh cheeses are curdled only by acidity, but most cheeses also use rennet. Rennet sets the cheese into a strong and rubbery <a href="/wiki/Gel" title="Gel">gel</a> compared to the fragile curds produced by acidic coagulation alone. It also allows curdling at a lower acidity�important because flavor-making bacteria are inhibited in high-acidity environments. In general, softer, smaller, fresher cheeses are curdled with a greater proportion of acid to rennet than harder, larger, longer-aged varieties.</p> 
<h3><span class="mw-headline" id="Curd_processing">Curd processing</span></h3> 
<p>At this point, the cheese has set into a very moist gel. Some soft cheeses are now essentially complete: they are drained, salted, and packaged. For most of the rest, the curd is cut into small cubes. This allows water to drain from the individual pieces of curd.</p> 
<p>Some hard cheeses are then heated to temperatures in the range of 35�55 �C (95�131&#160;�F). This forces more whey from the cut curd. It also changes the taste of the finished cheese, affecting both the bacterial culture and the milk chemistry. Cheeses that are heated to the higher temperatures are usually made with <a href="/wiki/Thermophilic" title="Thermophilic" class="mw-redirect">thermophilic</a> starter bacteria that survive this step�either <i><a href="/wiki/Lactobacilli" title="Lactobacilli" class="mw-redirect">Lactobacilli</a></i> or <i><a href="/wiki/Streptococcus_salivarius" title="Streptococcus salivarius">Streptococci</a></i>.</p> 
<p>Salt has roles in cheese besides adding a salty flavor. It preserves cheese from spoiling, draws moisture from the curd, and firms cheese�s texture in an interaction with its <a href="/wiki/Protein" title="Protein">proteins</a>. Some cheeses are salted from the outside with dry salt or brine washes. Most cheeses have the salt mixed directly into the curds.</p> 
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Cheese factory in Holland</div> 
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<p>Other techniques influence a cheese's texture and flavor. Some examples:</p> 
<ul> 
<li>Stretching: (<a href="/wiki/Mozzarella" title="Mozzarella">Mozzarella</a>, <a href="/wiki/Provolone_(cheese)" title="Provolone (cheese)" class="mw-redirect">Provolone</a>) The curd is stretched and kneaded in hot water, developing a stringy, fibrous body.</li> 
<li><a href="/wiki/Cheddaring" title="Cheddaring" class="mw-redirect">Cheddaring</a>: (<a href="/wiki/Cheddar_cheese" title="Cheddar cheese">Cheddar</a>, other English cheeses) The cut curd is repeatedly piled up, pushing more moisture away. The curd is also mixed (or <i>milled</i>) for a long time, taking the sharp edges off the cut curd pieces and influencing the final product's texture.</li> 
<li>Washing: (<a href="/wiki/Edam_(cheese)" title="Edam (cheese)">Edam</a>, <a href="/wiki/Gouda_(cheese)" title="Gouda (cheese)">Gouda</a>, <a href="/wiki/Colby_cheese" title="Colby cheese">Colby</a>) The curd is washed in warm water, lowering its acidity and making for a milder-tasting cheese.</li> 
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<p>Most cheeses achieve their final shape when the curds are pressed into a mold or form. The harder the cheese, the more pressure is applied. The pressure drives out moisture�the molds are designed to allow water to escape�and unifies the curds into a single solid body.</p> 
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<a href="/wiki/Parmigiano_reggiano" title="Parmigiano reggiano" class="mw-redirect">Parmigiano reggiano</a> in a modern factory</div> 
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<h3><span class="mw-headline" id="Ripening">Ripening</span></h3> 
<div class="rellink relarticle mainarticle">Main article: <a href="/wiki/Cheese_ripening" title="Cheese ripening">Cheese ripening</a></div> 
<p>A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed�<a href="/wiki/Cheese_curds" title="Cheese curds">cheese curds</a> are eaten on their own�but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, <i>affinage</i>) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and <a href="/wiki/Butterfat" title="Butterfat">milkfat</a> into a complex mix of <a href="/wiki/Amino_acid" title="Amino acid">amino acids</a>, <a href="/wiki/Amine" title="Amine">amines</a>, and <a href="/wiki/Fatty_acid" title="Fatty acid">fatty acids</a>.</p> 
<p>Some cheeses have additional bacteria or <a href="/wiki/Mold" title="Mold">molds</a> intentionally introduced before or during aging. In traditional cheesemaking, these microbes might be already present in the aging room; they are simply allowed to settle and grow on the stored cheeses. More often today, prepared cultures are used, giving more consistent results and putting fewer constraints on the environment where the cheese ages. These cheeses include soft ripened cheeses such as <a href="/wiki/Brie_(cheese)" title="Brie (cheese)" class="mw-redirect">Brie</a> and <a href="/wiki/Camembert_(cheese)" title="Camembert (cheese)" class="mw-redirect">Camembert</a>, blue cheeses such as <a href="/wiki/Roquefort_(cheese)" title="Roquefort (cheese)" class="mw-redirect">Roquefort</a>, <a href="/wiki/Stilton_(cheese)" title="Stilton (cheese)" class="mw-redirect">Stilton</a>, <a href="/wiki/Gorgonzola_(cheese)" title="Gorgonzola (cheese)">Gorgonzola</a>, and <a href="/wiki/Rind-washed_cheese" title="Rind-washed cheese" class="mw-redirect">rind-washed cheeses</a> such as <a href="/wiki/Limburger_cheese" title="Limburger cheese">Limburger</a>.</p> 
<h2><span class="mw-headline" id="Types">Types</span></h2> 
<div class="rellink relarticle mainarticle">Main article: <a href="/wiki/Types_of_cheese" title="Types of cheese">Types of cheese</a></div> 
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<a href="/wiki/Feta" title="Feta">Feta</a> from <a href="/wiki/Greece" title="Greece">Greece</a></div> 
</div> 
</div> 
<p>There are several types of cheese, with around 500 different varieties recognised by the International Dairy Federation,<sup id="cite_ref-Fundamentals_13-0" class="reference"><a href="#cite_note-Fundamentals-13"><span>[</span>14<span>]</span></a></sup> over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker.<sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span>[</span>15<span>]</span></a></sup> The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc. - with these criteria either being used singly or in combination,<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span>[</span>16<span>]</span></a></sup> but with no single method being universally used.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span>[</span>17<span>]</span></a></sup> The method most commonly and traditionally used is based on moisture content, which is then further discriminated by fat content and curing or ripening methods.<sup id="cite_ref-Fundamentals_13-1" class="reference"><a href="#cite_note-Fundamentals-13"><span>[</span>14<span>]</span></a></sup><sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span>[</span>18<span>]</span></a></sup> Some attempts have been made to rationalise the classification of cheese - a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content.<sup id="cite_ref-Fundamentals_13-2" class="reference"><a href="#cite_note-Fundamentals-13"><span>[</span>14<span>]</span></a></sup></p> 
<dl> 
<dt>Moisture content (soft to hard)</dt> 
</dl> 
<p>Categorizing cheeses by firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variations. The factor that controls cheese hardness is moisture content, which depends on the pressure with which it is packed into molds, and ageing time.</p> 
<dl> 
<dt>Fresh, whey and stretched curd cheeses</dt> 
</dl> 
<p>The main factor in the categorization of these cheese is their age. Fresh cheeses without additional <a href="/wiki/Preservative" title="Preservative">preservatives</a> can spoil in a matter of days.</p> 
<dl> 
<dt>Content (double cream, goat, ewe and water buffalo)</dt> 
</dl> 
<div class="thumb tright"> 
<div class="thumbinner" style="width:222px;"><a href="/wiki/File:Emmentaler.jpg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Emmentaler.jpg/220px-Emmentaler.jpg" width="220" height="186" class="thumbimage" /></a> 
<div class="thumbcaption"> 
<div class="magnify"><a href="/wiki/File:Emmentaler.jpg" class="internal" title="Enlarge"><img src="http://bits.wikimedia.org/skins-1.17/common/images/magnify-clip.png" width="15" height="11" alt="" /></a></div> 
<a href="/wiki/Emmentaler" title="Emmentaler" class="mw-redirect">Emmentaler</a></div> 
</div> 
</div> 
<p>Some cheeses are categorized by the source of the milk used to produce them or by the added fat content of the milk from which they are produced. While most of the world's commercially available cheese is made from cows' milk, many parts of the world also produce cheese from goats and sheep. Double cream cheeses are soft cheeses of cows' milk enriched with cream so that their fat content is 60% or, in the case of triple creams, 75%.</p> 
<dl> 
<dt>Soft-ripened and blue-vein</dt> 
</dl> 
<p>There are three main categories of cheese in which the presence of mold is a significant feature: soft ripened cheeses, <a href="/wiki/Washed-rind_cheese" title="Washed-rind cheese" class="mw-redirect">washed rind</a> cheeses and blue cheeses.</p> 
<dl> 
<dt>Processed cheeses</dt> 
</dl> 
<p><a href="/wiki/Processed_cheese" title="Processed cheese">Processed cheese</a> is made from traditional cheese and emulsifying salts, often with the addition of milk, more salt, <a href="/wiki/Preservative" title="Preservative">preservatives</a>, and <a href="/wiki/Food_coloring" title="Food coloring">food coloring</a>. It is inexpensive, consistent, and melts smoothly. It is sold packaged and either pre-sliced or unsliced, in a number of varieties. It is also available in <a href="/wiki/Aerosol" title="Aerosol">aerosol</a> cans in some countries.</p> 
<h2><span class="mw-headline" id="Eating_and_cooking">Eating and cooking</span></h2> 
<div class="thumb tright"> 
<div class="thumbinner" style="width:172px;"><a href="/wiki/File:Zigerbr%C3%BCt.jpg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Zigerbr%C3%BCt.jpg/170px-Zigerbr%C3%BCt.jpg" width="170" height="227" class="thumbimage" /></a> 
<div class="thumbcaption"> 
<div class="magnify"><a href="/wiki/File:Zigerbr%C3%BCt.jpg" class="internal" title="Enlarge"><img src="http://bits.wikimedia.org/skins-1.17/common/images/magnify-clip.png" width="15" height="11" alt="" /></a></div> 
<a href="/w/index.php?title=Zigerbr%C3%BCt&amp;action=edit&amp;redlink=1" class="new" title="Zigerbr�t (page does not exist)">Zigerbr�t</a>, cheese grated onto bread through a mill, from the <a href="/wiki/Kanton_Glarus" title="Kanton Glarus" class="mw-redirect">Kanton Glarus</a> in <a href="/wiki/Switzerland" title="Switzerland">Switzerland</a>.</div> 
</div> 
</div> 
<p>At <a href="/wiki/Refrigerator" title="Refrigerator">refrigerator</a> temperatures, the fat in a piece of cheese is as hard as unsoftened <a href="/wiki/Butter" title="Butter">butter</a>, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to <a href="/wiki/Room_temperature" title="Room temperature">room temperature</a> before eating. If the cheese is further warmed, to 26�32 �C (79�90&#160;�F), the fats will begin to "sweat out" as they go beyond soft to fully liquid.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span>[</span>19<span>]</span></a></sup></p> 
<p>Above room temperatures, most hard cheeses melt. Rennet-curdled cheeses have a <a href="/wiki/Gel" title="Gel">gel</a>-like protein matrix that is broken down by heat. When enough protein bonds are broken, the cheese itself turns from a solid to a viscous liquid. Soft, high-moisture cheeses will melt at around <span style="white-space:nowrap;">55 �C</span> <span style="white-space:nowrap;">(131&#160;�F)</span>, while hard, low-moisture cheeses such as Parmesan remain solid until they reach about <span style="white-space:nowrap;">82 �C</span> <span style="white-space:nowrap;">(180&#160;�F)</span>.<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span>[</span>20<span>]</span></a></sup> Acid-set cheeses, including <a href="/wiki/Halloumi_cheese" title="Halloumi cheese" class="mw-redirect">halloumi</a>, <a href="/wiki/Paneer" title="Paneer">paneer</a>, some whey cheeses and many varieties of fresh <a href="/wiki/Goat_cheese" title="Goat cheese">goat cheese</a>, have a protein structure that remains intact at high temperatures. When cooked, these cheeses just get firmer as water evaporates.</p> 
<p>Some cheeses, like <a href="/wiki/Raclette" title="Raclette">raclette</a>, melt smoothly; many tend to become stringy or suffer from a separation of their fats. Many of these can be coaxed into melting smoothly in the presence of acids or <a href="/wiki/Starch" title="Starch">starch</a>. <a href="/wiki/Fondue" title="Fondue">Fondue</a>, with wine providing the acidity, is a good example of a smoothly melted cheese dish.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span>[</span>21<span>]</span></a></sup> Elastic stringiness is a quality that is sometimes enjoyed, in dishes including <a href="/wiki/Pizza" title="Pizza">pizza</a> and <a href="/wiki/Welsh_rarebit" title="Welsh rarebit">Welsh rarebit</a>. Even a melted cheese eventually turns solid again, after enough moisture is cooked off. The saying "you can't melt cheese twice" (meaning "some things can only be done once") refers to the fact that oils leach out during the first melting and are gone, leaving the non-meltable solids behind.</p> 
<p>As its temperature continues to rise, cheese will <a href="/wiki/Non-enzymatic_browning" title="Non-enzymatic browning" class="mw-redirect">brown</a> and eventually burn. Browned, partially burned cheese has a particular distinct flavor of its own and is frequently used in cooking (e.g., sprinkling atop items before baking them).</p> 
<h2><span class="mw-headline" id="Health_and_nutrition">Health and nutrition</span></h2> 
<p>In general, cheese supplies a great deal of <a href="/wiki/Calcium" title="Calcium">calcium</a>, <a href="/wiki/Protein" title="Protein">protein</a>, <a href="/wiki/Phosphorus" title="Phosphorus">phosphorus</a> and <a href="/wiki/Fat" title="Fat">fat</a>. A 30-gram (1.1&#160;oz) serving of Cheddar cheese contains about 7 grams (0.25&#160;oz) of protein and 200&#160;milligrams of calcium. Nutritionally, cheese is essentially concentrated milk: it takes about 200 grams (7.1&#160;oz) of milk to provide that much protein, and 150 grams (5.3&#160;oz) to equal the calcium.<sup id="cite_ref-21" class="reference"><a href="#cite_note-21"><span>[</span>22<span>]</span></a></sup></p> 
<h3><span class="mw-headline" id="Heart_disease">Heart disease</span></h3> 
<p>Cheese potentially shares other nutritional properties of milk. The <a href="/wiki/Center_for_Science_in_the_Public_Interest" title="Center for Science in the Public Interest">Center for Science in the Public Interest</a> describes cheese as America's number one source of <a href="/wiki/Saturated_fat" title="Saturated fat">saturated fat</a>, adding that the average American ate 30&#160;lb (14&#160;kg) of cheese in the year 2000, up from 11&#160;lb (5&#160;kg) in 1970.<sup id="cite_ref-cspinet_22-0" class="reference"><a href="#cite_note-cspinet-22"><span>[</span>23<span>]</span></a></sup> Their recommendation is to limit full-fat cheese consumption to 2&#160;oz (57&#160;g) a week. Whether or not cheese's highly saturated fat content actually leads to an increased risk of heart disease is a subject of debate, as <a href="/wiki/Epidemiology" title="Epidemiology">epidemiological</a> studies have observed relatively low incidences of cardiovascular disease in populations such as <a href="/wiki/France" title="France">France</a> and <a href="/wiki/Greece" title="Greece">Greece</a>, which lead the world in cheese consumption (more than 14&#160;oz/400&#160;g a week per person, or over 45&#160;lb/20&#160;kg a year).<sup id="cite_ref-McGee67_23-0" class="reference"><a href="#cite_note-McGee67-23"><span>[</span>24<span>]</span></a></sup> This seeming discrepancy is called the <a href="/wiki/French_paradox" title="French paradox" class="mw-redirect">French paradox</a>; the higher rates of consumption of <a href="/wiki/Red_wine" title="Red wine" class="mw-redirect">red wine</a> in these countries is often invoked as at least a partial explanation.</p> 
<h3><span class="mw-headline" id="Dental_health">Dental health</span></h3> 
<p>Some studies claim that cheddar, mozzarella, Swiss and American cheeses can help to prevent <a href="/wiki/Tooth_decay" title="Tooth decay" class="mw-redirect">tooth decay</a>.<sup id="cite_ref-ndc_24-0" class="reference"><a href="#cite_note-ndc-24"><span>[</span>25<span>]</span></a></sup><sup id="cite_ref-pj_25-0" class="reference"><a href="#cite_note-pj-25"><span>[</span>26<span>]</span></a></sup> Several mechanisms for this protection have been proposed:</p> 
<ul> 
<li>The calcium, protein, and phosphorus in cheese may act to protect <a href="/wiki/Tooth_enamel" title="Tooth enamel">tooth enamel</a>.</li> 
<li>Cheese increases saliva flow, washing away acids and sugars.</li> 
</ul> 
<h3><span class="mw-headline" id="Effect_on_sleep">Effect on sleep</span></h3> 
<p>A study by the <a href="/w/index.php?title=British_Cheese_Board&amp;action=edit&amp;redlink=1" class="new" title="British Cheese Board (page does not exist)">British Cheese Board</a> in 2005 to determine the effect of cheese upon sleep and dreaming discovered that, contrary to the idea that cheese commonly causes <a href="/wiki/Nightmare" title="Nightmare">nightmares</a>, the effect of cheese upon sleep was positive. The majority of the two hundred people tested over a <a href="/wiki/Fortnight" title="Fortnight">fortnight</a> claimed beneficial results from consuming cheeses before going to bed, the cheese promoting good sleep. Six cheeses were tested and the findings were that the dreams produced were specific to the type of cheese. Although the apparent effects were in some cases described as colorful and vivid, or cryptic, none of the cheeses tested were found to induce nightmares. However, the six cheeses were all British. The results might be entirely different if a wider range of cheeses were tested.<sup id="cite_ref-britishcheese_26-0" class="reference"><a href="#cite_note-britishcheese-26"><span>[</span>27<span>]</span></a></sup> Cheese contains <a href="/wiki/Tryptophan" title="Tryptophan">tryptophan</a>, an amino acid that has been found to relieve stress and induce sleep.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span>[</span>28<span>]</span></a></sup></p> 
<h3><span class="mw-headline" id="Casein">Casein</span></h3> 
<p>Like other dairy products, cheese contains <a href="/wiki/Casein" title="Casein">casein</a>, a substance that when digested by humans breaks down into several chemicals, including <a href="/wiki/Casomorphine" title="Casomorphine" class="mw-redirect">casomorphine</a>, an <a href="/wiki/Opioid_peptide" title="Opioid peptide">opioid peptide</a>. In the early 1990s it was hypothesized that <a href="/wiki/Autism" title="Autism">autism</a> can be caused or aggravated by opioid peptides.<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span>[</span>29<span>]</span></a></sup> Studies supporting these claims have had significant flaws, so the data are inadequate to guide autism treatment recommendations.<sup id="cite_ref-christison_29-0" class="reference"><a href="#cite_note-christison-29"><span>[</span>30<span>]</span></a></sup></p> 
<h3><span class="mw-headline" id="Lactose">Lactose</span></h3> 
<p>Cheese is often avoided by those who are <a href="/wiki/Lactose_intolerance" title="Lactose intolerance">lactose intolerant</a>, but ripened cheeses like <a href="/wiki/Cheddar_cheese" title="Cheddar cheese">Cheddar</a> contain only about 5% of the <a href="/wiki/Lactose" title="Lactose">lactose</a> found in whole <a href="/wiki/Milk" title="Milk">milk</a>, and aged cheeses contain almost none.<sup id="cite_ref-ada_30-0" class="reference"><a href="#cite_note-ada-30"><span>[</span>31<span>]</span></a></sup> Nevertheless, people with severe lactose intolerance should avoid eating dairy cheese. As a natural product, the same kind of cheese may contain different amounts of lactose on different occasions, causing unexpected painful reactions.</p> 
<h3><span class="mw-headline" id="Hypertensive_effect">Hypertensive effect</span></h3> 
<p>Some people suffer reactions to <a href="/wiki/Amine" title="Amine">amines</a> found in cheese, particularly <a href="/wiki/Histamine" title="Histamine">histamine</a> and <a href="/wiki/Tyramine" title="Tyramine">tyramine</a>. Some aged cheeses contain significant concentrations of these amines, which can trigger symptoms mimicking an <a href="/wiki/Allergic_reaction" title="Allergic reaction" class="mw-redirect">allergic reaction</a>: <a href="/wiki/Headache" title="Headache">headaches</a>, <a href="/wiki/Rash" title="Rash">rashes</a>, and <a href="/wiki/Blood_pressure" title="Blood pressure">blood pressure</a> elevations.</p> 
<h3><span class="mw-headline" id="Pasteurization">Pasteurization</span></h3> 
<p>A number of food safety agencies around the world have warned of the risks of raw-milk cheeses. The U.S. <a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> states that soft raw-milk cheeses can cause "serious infectious diseases including <a href="/wiki/Listeriosis" title="Listeriosis">listeriosis</a>, <a href="/wiki/Brucellosis" title="Brucellosis">brucellosis</a>, <a href="/wiki/Salmonellosis" title="Salmonellosis">salmonellosis</a> and <a href="/wiki/Tuberculosis" title="Tuberculosis">tuberculosis</a>".<sup id="cite_ref-consumeraffairs_31-0" class="reference"><a href="#cite_note-consumeraffairs-31"><span>[</span>32<span>]</span></a></sup> It is U.S. law since 1944 that all raw-milk cheeses (including imports since 1951) must be aged at least 60 days. <a href="/wiki/Australia" title="Australia">Australia</a> has a wide ban on raw-milk cheeses as well, though in recent years exceptions have been made for Swiss <a href="/wiki/Gruy%C3%A8re_(cheese)" title="Gruy�re (cheese)">Gruy�re</a>, <a href="/wiki/Emmental_(cheese)" title="Emmental (cheese)">Emmental</a> and <a href="/wiki/Sbrinz" title="Sbrinz">Sbrinz</a>, and for French <a href="/wiki/Roquefort_(cheese)" title="Roquefort (cheese)" class="mw-redirect">Roquefort</a>.<sup id="cite_ref-mercer_32-0" class="reference"><a href="#cite_note-mercer-32"><span>[</span>33<span>]</span></a></sup> There is a trend for cheeses to be pasteurized even when not required by law.</p> 
<p>Compulsory pasteurization is controversial. Pasteurization does change the flavor of cheeses, and unpasteurized cheeses are often considered to have better flavor, so there are reasons not to pasteurize all cheeses. Some say that health concerns are overstated, or that milk <a href="/wiki/Pasteurization" title="Pasteurization">pasteurization</a> does not ensure cheese safety.<sup id="cite_ref-fletcher_33-0" class="reference"><a href="#cite_note-fletcher-33"><span>[</span>34<span>]</span></a></sup></p> 
<p>Pregnant women may face an additional risk from cheese; the U.S. <a href="/wiki/Centers_for_Disease_Control_and_Prevention" title="Centers for Disease Control and Prevention">Centers for Disease Control</a> has warned pregnant women against eating soft-ripened cheeses and blue-veined cheeses, due to the <a href="/wiki/Listeria" title="Listeria">listeria</a> risk, which can cause miscarriage or harm to the fetus during birth.<sup id="cite_ref-americanpregnancy_34-0" class="reference"><a href="#cite_note-americanpregnancy-34"><span>[</span>35<span>]</span></a></sup></p> 
<h3><span class="mw-headline" id="Weight_loss.2C_blood_pressure_and_blood_sugar">Weight loss, blood pressure and blood sugar</span></h3> 
<p>A 2009 study at the <a href="/wiki/Curtin_University_of_Technology" title="Curtin University of Technology" class="mw-redirect">Curtin University of Technology</a> compared individuals who consumed three servings per day to those who consumed five per day. The researchers concluded that increased consumption resulted in a reduction of abdominal fat, blood pressure and blood sugar.<sup id="cite_ref-Hough_2009-10-22_35-0" class="reference"><a href="#cite_note-Hough_2009-10-22-35"><span>[</span>36<span>]</span></a></sup></p> 
<h2><span class="mw-headline" id="World_production_and_consumption">World production and consumption</span></h2> 
<table class="metadata plainlinks ambox ambox-content" style=""> 
<tr> 
<td class="mbox-image"> 
<div style="width: 52px;"><a href="/wiki/File:Gnome_globe_current_event.svg" class="image"><img alt="Gnome globe current event.svg" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Gnome_globe_current_event.svg/42px-Gnome_globe_current_event.svg.png" width="42" height="42" /></a></div> 
</td> 
<td class="mbox-text" style="">This article is <b>outdated</b>. Please update this article to reflect recent events or newly available information. Please see the <a href="/wiki/Talk:Cheese" title="Talk:Cheese">talk page</a> for more information. <small><i>(November 2010)</i></small></td> 
</tr> 
</table> 
<p>Worldwide, cheese is a major <a href="/wiki/Agriculture" title="Agriculture">agricultural</a> product. According to the <a href="/wiki/Food_and_Agricultural_Organization" title="Food and Agricultural Organization" class="mw-redirect">Food and Agricultural Organization</a> of the <a href="/wiki/United_Nations" title="United Nations">United Nations</a>, over 18 million <a href="/wiki/Metric_ton" title="Metric ton" class="mw-redirect">metric tons</a> of cheese were produced worldwide in 2004. This is about three kilos for each person on Earth. The largest producer of cheese is the United States, accounting for 30% of world production, followed by Germany and France.</p> 
<table class="wikitable" style="width:30em;"> 
<tr> 
<th colspan="2">Top cheese producers<br /> 
(1,000 metric tons)<sup id="cite_ref-36" class="reference"><a href="#cite_note-36"><span>[</span>37<span>]</span></a></sup></th> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Flag_of_the_United_States.svg/22px-Flag_of_the_United_States.svg.png" width="22" height="12" class="thumbborder" />&#160;</span><a href="/wiki/United_States" title="United States">United States</a></td> 
<td style="text-align:right;">4,275 (2006)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Flag_of_Germany.svg/22px-Flag_of_Germany.svg.png" width="22" height="13" class="thumbborder" />&#160;</span><a href="/wiki/Germany" title="Germany">Germany</a></td> 
<td style="text-align:right;">1,927 (2008)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Flag_of_France.svg/22px-Flag_of_France.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/France" title="France">France</a></td> 
<td style="text-align:right;">1,884 (2008)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Flag_of_Italy.svg/22px-Flag_of_Italy.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Italy" title="Italy">Italy</a></td> 
<td style="text-align:right;">1,149 (2008)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Flag_of_the_Netherlands.svg/22px-Flag_of_the_Netherlands.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Netherlands" title="Netherlands">Netherlands</a></td> 
<td style="text-align:right;">732 (2008)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Flag_of_Poland.svg/22px-Flag_of_Poland.svg.png" width="22" height="14" class="thumbborder" />&#160;</span><a href="/wiki/Poland" title="Poland">Poland</a></td> 
<td style="text-align:right;">594 (2008)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Flag_of_Brazil.svg/22px-Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Brazil" title="Brazil">Brazil</a></td> 
<td style="text-align:right;">495 (2006)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Flag_of_Egypt.svg/22px-Flag_of_Egypt.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Egypt" title="Egypt">Egypt</a></td> 
<td style="text-align:right;">462 (2006)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Flag_of_Argentina.svg/22px-Flag_of_Argentina.svg.png" width="22" height="14" class="thumbborder" />&#160;</span><a href="/wiki/Argentina" title="Argentina">Argentina</a></td> 
<td style="text-align:right;">425 (2006)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Flag_of_Australia.svg/22px-Flag_of_Australia.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/Australia" title="Australia">Australia</a></td> 
<td style="text-align:right;">395 (2006)</td> 
</tr> 
</table> 
<p>The biggest exporter of cheese, by monetary value, is France; the second, Germany (although it is first by quantity). Among the top ten exporters, only Ireland, New Zealand, the Netherlands and Australia have a cheese production that is mainly export oriented: respectively 95%, 90%, 72%, and 65% of their cheese production is exported.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span>[</span>38<span>]</span></a></sup> Only 30% of French production, the world's largest exporter, is exported. The United States, the biggest world producer of cheese, is a marginal exporter, as most of its production is for the domestic market.</p> 
<table class="wikitable" style="width:30em;"> 
<tr> 
<th colspan="2">Top cheese exporters (Whole Cow Milk only) - 2004<br /> 
(value in '000 US $)<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span>[</span>39<span>]</span></a></sup></th> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Flag_of_France.svg/22px-Flag_of_France.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/France" title="France">France</a></td> 
<td style="text-align:right;">2,658,441</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Flag_of_Germany.svg/22px-Flag_of_Germany.svg.png" width="22" height="13" class="thumbborder" />&#160;</span><a href="/wiki/Germany" title="Germany">Germany</a></td> 
<td style="text-align:right;">2,416,973</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Flag_of_the_Netherlands.svg/22px-Flag_of_the_Netherlands.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Netherlands" title="Netherlands">Netherlands</a></td> 
<td style="text-align:right;">2,099,353</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Flag_of_Italy.svg/22px-Flag_of_Italy.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Italy" title="Italy">Italy</a></td> 
<td style="text-align:right;">1,253,580</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Flag_of_Denmark.svg/22px-Flag_of_Denmark.svg.png" width="22" height="17" class="thumbborder" />&#160;</span><a href="/wiki/Denmark" title="Denmark">Denmark</a></td> 
<td style="text-align:right;">1,122,761</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Flag_of_Australia.svg/22px-Flag_of_Australia.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/Australia" title="Australia">Australia</a></td> 
<td style="text-align:right;">643,575</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Flag_of_New_Zealand.svg/22px-Flag_of_New_Zealand.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/New_Zealand" title="New Zealand">New Zealand</a></td> 
<td style="text-align:right;">631,963</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Flag_of_Belgium_%28civil%29.svg/22px-Flag_of_Belgium_%28civil%29.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Belgium" title="Belgium">Belgium</a></td> 
<td style="text-align:right;">567,590</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Flag_of_Ireland.svg/22px-Flag_of_Ireland.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/Republic_of_Ireland" title="Republic of Ireland">Ireland</a></td> 
<td style="text-align:right;">445,240</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Flag_of_the_United_Kingdom.svg/22px-Flag_of_the_United_Kingdom.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a></td> 
<td style="text-align:right;">374,156</td> 
</tr> 
</table> 
<p>Germany is the largest importer of cheese. The UK and Italy are the second- and third-largest importers.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span>[</span>40<span>]</span></a></sup></p> 
<table class="wikitable sortable"> 
<tr> 
<td>Top cheese consumers<br /> 
- 2009<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span>[</span>41<span>]</span></a></sup></td> 
<td>Total cheese consumption (kg) per capita per year</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Flag_of_Greece.svg/22px-Flag_of_Greece.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Greece" title="Greece">Greece</a></td> 
<td>11.0</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Flag_of_France.svg/22px-Flag_of_France.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/France" title="France">France</a></td> 
<td>22.6</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Flag_of_Iceland.svg/22px-Flag_of_Iceland.svg.png" width="22" height="16" class="thumbborder" />&#160;</span><a href="/wiki/Iceland" title="Iceland">Iceland</a></td> 
<td>25.4</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Flag_of_Germany.svg/22px-Flag_of_Germany.svg.png" width="22" height="13" class="thumbborder" />&#160;</span><a href="/wiki/Germany" title="Germany">Germany</a></td> 
<td>31.1</td> 
</tr> 
<tr> 
<td><span class="flagicon" style="margin:0px 3px 0px 2px"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Flag_of_Switzerland.svg/17px-Flag_of_Switzerland.svg.png" width="17" height="17" class="thumbborder" />&#160;</span><a href="/wiki/Switzerland" title="Switzerland">Switzerland</a></td> 
<td>21.41 (2009)<sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span>[</span>42<span>]</span></a></sup></td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Flag_of_Italy.svg/22px-Flag_of_Italy.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Italy" title="Italy">Italy</a></td> 
<td>21.0</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Flag_of_Finland.svg/22px-Flag_of_Finland.svg.png" width="22" height="13" class="thumbborder" />&#160;</span><a href="/wiki/Finland" title="Finland">Finland</a></td> 
<td>26.1</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Flag_of_Austria.svg/22px-Flag_of_Austria.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Austria" title="Austria">Austria</a></td> 
<td>17.4</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Flag_of_Sweden.svg/22px-Flag_of_Sweden.svg.png" width="22" height="14" class="thumbborder" />&#160;</span><a href="/wiki/Sweden" title="Sweden">Sweden</a></td> 
<td>18.9</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Flag_of_the_Netherlands.svg/22px-Flag_of_the_Netherlands.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Netherlands" title="Netherlands">Netherlands</a></td> 
<td>10.8</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Flag_of_the_Czech_Republic.svg/22px-Flag_of_the_Czech_Republic.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Czech_Republic" title="Czech Republic">Czech Republic</a></td> 
<td>16.7</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Flag_of_Norway.svg/22px-Flag_of_Norway.svg.png" width="22" height="16" class="thumbborder" />&#160;</span><a href="/wiki/Norway" title="Norway">Norway</a></td> 
<td>15.3</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Flag_of_the_United_States.svg/22px-Flag_of_the_United_States.svg.png" width="22" height="12" class="thumbborder" />&#160;</span><a href="/wiki/United_States" title="United States">United States</a></td> 
<td>14.8</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Flag_of_Canada.svg/22px-Flag_of_Canada.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/Canada" title="Canada">Canada</a></td> 
<td>12.3</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Flag_of_the_United_Kingdom.svg/22px-Flag_of_the_United_Kingdom.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/United_Kingdom" title="United Kingdom">United Kingdom</a></td> 
<td>10.9</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Flag_of_Australia.svg/22px-Flag_of_Australia.svg.png" width="22" height="11" class="thumbborder" />&#160;</span><a href="/wiki/Australia" title="Australia">Australia</a></td> 
<td>12.0</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Flag_of_Argentina.svg/22px-Flag_of_Argentina.svg.png" width="22" height="14" class="thumbborder" />&#160;</span><a href="/wiki/Argentina" title="Argentina">Argentina</a></td> 
<td>11.3</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Flag_of_Poland.svg/22px-Flag_of_Poland.svg.png" width="22" height="14" class="thumbborder" />&#160;</span><a href="/wiki/Poland" title="Poland">Poland</a></td> 
<td>9.8 (2008)</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Flag_of_Turkey.svg/22px-Flag_of_Turkey.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Turkey" title="Turkey">Turkey</a></td> 
<td>19.4</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Flag_of_Israel.svg/22px-Flag_of_Israel.svg.png" width="22" height="16" class="thumbborder" />&#160;</span><a href="/wiki/Israel" title="Israel">Israel</a></td> 
<td>16.4</td> 
</tr> 
<tr> 
<td><span class="flagicon"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Flag_of_Japan.svg/22px-Flag_of_Japan.svg.png" width="22" height="15" class="thumbborder" />&#160;</span><a href="/wiki/Japan" title="Japan">Japan</a></td> 
<td>1.7</td> 
</tr> 
</table> 
<p>Germany is the world's largest (<a href="/wiki/Per_capita" title="Per capita">per capita</a>) consumer of cheese, with 31.1&#160;kg eaten by the average German. Finland is the second biggest consumer of cheese, with 26.1&#160;kg by inhabitant. In Greece, <a href="/wiki/Feta" title="Feta">Feta</a> accounts for three-quarters of this consumption. <a href="/wiki/Emmental_(cheese)" title="Emmental (cheese)">Emmental</a> (used mainly as a cooking ingredient) and <a href="/wiki/Camembert_(cheese)" title="Camembert (cheese)" class="mw-redirect">Camembert</a> are the most common cheeses in France.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span>[</span>43<span>]</span></a></sup> Iceland is the third biggest consumer by person with 25.4&#160;kg. In the U.S., the consumption of cheese is quickly increasing and has nearly tripled between 1970 and 2003. The consumption per person has reached, in 2003, 14.8&#160;kg (33&#160;lb). <a href="/wiki/Mozzarella" title="Mozzarella">Mozzarella</a> is America's favorite cheese and accounts for nearly a third of its consumption, mainly because it is one of the main ingredients of pizza.<sup id="cite_ref-43" class="reference"><a href="#cite_note-43"><span>[</span>44<span>]</span></a></sup></p> 
<h2><span class="mw-headline" id="Cultural_attitudes">Cultural attitudes</span></h2> 
<div class="thumb tleft"> 
<div class="thumbinner" style="width:222px;"><a href="/wiki/File:Cormeilles_Market_9_Artlibre_jnl.jpg" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cormeilles_Market_9_Artlibre_jnl.jpg/220px-Cormeilles_Market_9_Artlibre_jnl.jpg" width="220" height="147" class="thumbimage" /></a> 
<div class="thumbcaption"> 
<div class="magnify"><a href="/wiki/File:Cormeilles_Market_9_Artlibre_jnl.jpg" class="internal" title="Enlarge"><img src="http://bits.wikimedia.org/skins-1.17/common/images/magnify-clip.png" width="15" height="11" alt="" /></a></div> 
A cheese merchant in a French market</div> 
</div> 
</div> 
<div class="thumb tright"> 
<div class="thumbinner" style="width:222px;"><a href="/wiki/File:Oscypek_sheeps_cheese_stalls,_Zakopane.JPG" class="image"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Oscypek_sheeps_cheese_stalls%2C_Zakopane.JPG/220px-Oscypek_sheeps_cheese_stalls%2C_Zakopane.JPG" width="220" height="165" class="thumbimage" /></a> 
<div class="thumbcaption"> 
<div class="magnify"><a href="/wiki/File:Oscypek_sheeps_cheese_stalls,_Zakopane.JPG" class="internal" title="Enlarge"><img src="http://bits.wikimedia.org/skins-1.17/common/images/magnify-clip.png" width="15" height="11" alt="" /></a></div> 
A traditional Polish sheep's cheese market in <a href="/wiki/Zakopane" title="Zakopane">Zakopane</a>, Poland</div> 
</div> 
</div> 
<p>Although cheese is a vital source of nutrition in many regions of the world, and is extensively consumed in others, its use is not universal. Cheese is rarely found in <a href="/wiki/Asian_cuisine" title="Asian cuisine">East Asian</a> dishes, as <a href="/wiki/Lactose_intolerance" title="Lactose intolerance">lactose intolerance</a> is relatively common in that part of the world and hence dairy products are rare. However, East Asian sentiment against cheese is not universal. In <a href="/wiki/Nepal" title="Nepal">Nepal</a> the Dairy Development Corporation commercially manufactures cheese made from <a href="/wiki/Yak" title="Yak">yak</a> milk and is very popular with the country's population and the visiting tourists, also a very hard cheese made from either <a href="/wiki/Cow" title="Cow" class="mw-redirect">cow</a> or yak milk knows as <a href="/wiki/Chhurpi" title="Chhurpi">chhurpi</a> in the local language is equally popular among the population. Cheese made from yak or <a href="/wiki/Mare_(horse)" title="Mare (horse)" class="mw-redirect">mare</a> milk is the national dish of <a href="/wiki/Bhutan" title="Bhutan">Bhutan</a>, <i>ema datsi</i>, is made from homemade cheese and hot peppers and cheese such as <a href="/wiki/Rushan_(cheese)" title="Rushan (cheese)">Rushan</a> and <a href="/wiki/Rubing" title="Rubing">Rubing</a> in <a href="/wiki/Yunnan" title="Yunnan">Yunnan</a>, <a href="/wiki/China" title="China">China</a> is produced by several ethnic minority groups by either using goat's milk in the case of Rubing or cow's milk in the case of Rushan. Cheese consumption is increasing in China, with annual sales more than doubling from 1996 to 2003 (to a still small 30 million <a href="/wiki/United_States_dollar" title="United States dollar">U.S. dollars</a> a year).<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span>[</span>45<span>]</span></a></sup> Certain kinds of Chinese preserved <a href="/wiki/Bean_curd#Fermented" title="Bean curd" class="mw-redirect">bean curd</a> are sometimes misleadingly referred to in English as "Chinese cheese", because of their texture and strong flavor.</p> 
<p>Strict followers of the dietary laws of <a href="/wiki/Islam" title="Islam">Islam</a> and <a href="/wiki/Judaism" title="Judaism">Judaism</a> must avoid cheeses made with rennet from animals not slaughtered in a manner adhering to <a href="/wiki/Halal" title="Halal">halal</a> or <a href="/wiki/Kosher_foods" title="Kosher foods">kosher</a> laws.<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span>[</span>46<span>]</span></a></sup> Both faiths allow cheese made with vegetable-based rennet or with rennet made from animals that were processed in a halal or kosher manner. Many less-orthodox Jews also believe that rennet undergoes enough processing to change its nature entirely, and do not consider it to ever violate kosher law. (See <i><a href="/wiki/Kosher_foods#Cheese" title="Kosher foods">Cheese and kashrut</a></i>.) As cheese is a dairy food under kosher rules it cannot be eaten in the same meal with any meat.</p> 
<p>Rennet derived from animal slaughter, and thus cheese made with animal-derived rennet, is not <a href="/wiki/Vegetarianism" title="Vegetarianism">vegetarian</a>. Most widely available vegetarian cheeses are made using rennet produced by fermentation of the <a href="/wiki/Fungus" title="Fungus">fungus</a> <i>Mucor miehei</i>. <a href="/wiki/Vegan" title="Vegan" class="mw-redirect">Vegans</a> and other dairy-avoiding vegetarians do not eat real cheese at all, but some vegetable-based cheese substitutes (usually <a href="/wiki/Soybean" title="Soybean">soy</a>-and <a href="/wiki/Almond" title="Almond">almond</a>-based) are available.</p> 
<p>Even in cultures with long cheese traditions, it is not unusual to find people who perceive cheese - especially pungent-smelling or mold-bearing varieties such as <a href="/wiki/Limburger_cheese" title="Limburger cheese">Limburger</a> or <a href="/wiki/Roquefort_(cheese)" title="Roquefort (cheese)" class="mw-redirect">Roquefort</a> - as unpalatable. <a href="/wiki/Food_science" title="Food science">Food-science</a> writer <a href="/wiki/Harold_McGee" title="Harold McGee">Harold McGee</a> proposes that cheese is such an acquired taste because it is produced through a process of controlled <a href="/wiki/Decomposition" title="Decomposition">spoilage</a> and many of the odor and flavor molecules in an aged cheese are the same found in rotten foods. He notes, "An aversion to the odor of decay has the obvious biological value of steering us away from possible food poisoning, so it is no wonder that an animal food that gives off whiffs of shoes and soil and the stable takes some getting used to."<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span>[</span>47<span>]</span></a></sup></p> 
<p>Collecting<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span>[</span>48<span>]</span></a></sup> <a href="/w/index.php?title=Cheese_label&amp;action=edit&amp;redlink=1" class="new" title="Cheese label (page does not exist)">cheese labels</a> is called "<a href="/wiki/Tyrosemiophilia" title="Tyrosemiophilia">tyrosemiophilia</a>".<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span>[</span>49<span>]</span></a></sup></p> 
<h2><span class="mw-headline" id="See_also">See also</span></h2> 
<ul> 
<li><a href="/wiki/Dutch_cheese_markets" title="Dutch cheese markets">Dutch cheese markets</a></li> 
</ul> 
<h2><span class="mw-headline" id="Notes_and_references">Notes and references</span></h2> 
<dl> 
<dt>Notes</dt> 
</dl> 
<div class="reflist references-column-width" style="-moz-column-width: 30em; -webkit-column-width: 30em; column-width: 30em; list-style-type: decimal;"> 
<ol class="references"> 
<li id="cite_note-0"><b><a href="#cite_ref-0">^</a></b> <span class="citation web">Fankhauser, David B. (2007). <a href="http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML" class="external text" rel="nofollow">"Fankhauser's Cheese Page"</a><span class="printonly">. <a href="http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML" class="external free" rel="nofollow">http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML</a></span><span class="reference-accessdate">. Retrieved 2007-09-23</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Fankhauser%27s+Cheese+Page&amp;rft.atitle=&amp;rft.aulast=Fankhauser&amp;rft.aufirst=David+B.&amp;rft.au=Fankhauser%2C%26%2332%3BDavid+B.&amp;rft.date=2007&amp;rft_id=http%3A%2F%2Fbiology.clc.uc.edu%2Ffankhauser%2FCheese%2FCHEESE.HTML&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-1"><b><a href="#cite_ref-1">^</a></b> <span class="citation book">Simpson, D.P. (1979). <i>Cassell's Latin Dictionary</i> (5 ed.). London: Cassell Ltd.. p.&#160;883. <a href="/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a>&#160;<a href="/wiki/Special:BookSources/0-304-52257-0" title="Special:BookSources/0-304-52257-0">0-304-52257-0</a>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Cassell%27s+Latin+Dictionary&amp;rft.aulast=Simpson&amp;rft.aufirst=D.P.&amp;rft.au=Simpson%2C%26%2332%3BD.P.&amp;rft.date=1979&amp;rft.pages=p.%26nbsp%3B883&amp;rft.edition=5&amp;rft.place=London&amp;rft.pub=Cassell+Ltd.&amp;rft.isbn=0-304-52257-0&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-2"><b><a href="#cite_ref-2">^</a></b> <span class="citation web"><a href="http://www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp" class="external text" rel="nofollow">"The History Of Cheese: From An Ancient Nomad�s Horseback To Today�s Luxury Cheese Cart"</a>. <i>The Nibble</i>. Lifestyle Direct, Inc.<span class="printonly">. <a href="http://www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp" class="external free" rel="nofollow">http://www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp</a></span><span class="reference-accessdate">. Retrieved 2009-10-08</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=The+History+Of+Cheese%3A+From+An+Ancient+Nomad%E2%80%99s+Horseback+To+Today%E2%80%99s+Luxury+Cheese+Cart&amp;rft.atitle=The+Nibble&amp;rft.pub=Lifestyle+Direct%2C+Inc.&amp;rft_id=http%3A%2F%2Fwww.thenibble.com%2FREVIEWS%2Fmain%2Fcheese%2Fcheese2%2Fhistory.asp&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-3"><b><a href="#cite_ref-3">^</a></b> Jenny Ridgwell, Judy Ridgway, <i>Food around the World</i>, (1986) Oxford University Press, <a href="/wiki/Special:BookSources/0198327285" class="internal mw-magiclink-isbn">ISBN 0-19-832728-5</a></li> 
<li id="cite_note-4"><b><a href="#cite_ref-4">^</a></b> <span class="citation web"><a href="http://www.moscowfood.coop/archive/cheeses.html" class="external text" rel="nofollow">"Vicki Reich, ''Cheese'' January 2002 Newsletter"</a>. Moscowfood.coop<span class="printonly">. <a href="http://www.moscowfood.coop/archive/cheeses.html" class="external free" rel="nofollow">http://www.moscowfood.coop/archive/cheeses.html</a></span><span class="reference-accessdate">. Retrieved 2010-05-01</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Vicki+Reich%2C+%27%26%2339%3BCheese%27%26%2339%3B+January+2002+Newsletter&amp;rft.atitle=&amp;rft.pub=Moscowfood.coop&amp;rft_id=http%3A%2F%2Fwww.moscowfood.coop%2Farchive%2Fcheeses.html&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-5"><b><a href="#cite_ref-5">^</a></b> History of Cheese. <a href="http://www.gol27.com/HistoryCheese.html" class="external autonumber" rel="nofollow">[1]</a> accessed 2007/06/10</li> 
<li id="cite_note-6"><b><a href="#cite_ref-6">^</a></b> Notker, �15.</li> 
<li id="cite_note-7"><b><a href="#cite_ref-7">^</a></b> <span class="citation web"><a href="http://www.britishcheese.com/" class="external text" rel="nofollow">"British Cheese homepage"</a>. British Cheese Board. 2007<span class="printonly">. <a href="http://www.britishcheese.com/" class="external free" rel="nofollow">http://www.britishcheese.com/</a></span><span class="reference-accessdate">. Retrieved 2007-07-13</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=British+Cheese+homepage&amp;rft.atitle=&amp;rft.date=2007&amp;rft.pub=British+Cheese+Board&amp;rft_id=http%3A%2F%2Fwww.britishcheese.com%2F&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-8"><b><a href="#cite_ref-8">^</a></b> Quoted in <a href="/wiki/Newsweek" title="Newsweek">Newsweek</a>, October 1, 1962 according to <i>The Columbia Dictionary of Quotations</i> (<a href="/wiki/Columbia_University_Press" title="Columbia University Press">Columbia University Press</a>, 1993 <a href="/wiki/Special:BookSources/0231071949" class="internal mw-magiclink-isbn">ISBN 0-231-07194-9</a> p 345). Numbers besides 246 are often cited in very similar quotes; whether these are misquotes or whether de Gaulle repeated the same quote with different numbers is unclear.</li> 
<li id="cite_note-9"><b><a href="#cite_ref-9">^</a></b> <span class="citation book">Smith, John H. (1995). <i>Cheesemaking in Scotland - A History</i>. The Scottish Dairy Association. <a href="/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a>&#160;<a href="/wiki/Special:BookSources/0-9525323-0-1" title="Special:BookSources/0-9525323-0-1">0-9525323-0-1</a>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Cheesemaking+in+Scotland+-+A+History&amp;rft.aulast=Smith%2C+John+H.&amp;rft.au=Smith%2C+John+H.&amp;rft.date=1995&amp;rft.pub=The+Scottish+Dairy+Association&amp;rft.isbn=0-9525323-0-1&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span>. <a href="http://web.archive.org/web/20060629152534/http://www.ebs.hw.ac.uk/SDA/publshr.html" class="external text" rel="nofollow">Full text (Archived link)</a>, <a href="http://web.archive.org/web/20061006045337/http://www.ebs.hw.ac.uk/SDA/cheese1.html" class="external text" rel="nofollow">Chapter with cheese timetable (Archived link)</a>.</li> 
<li id="cite_note-10"><b><a href="#cite_ref-10">^</a></b> Cecil Adams (1999). <a href="http://www.straightdope.com/classics/a990723a.html" class="external text" rel="nofollow">"Straight Dope: How did the moon=green cheese myth start?".</a>. Retrieved October 15, 2005.</li> 
<li id="cite_note-11"><b><a href="#cite_ref-11">^</a></b> <span class="citation web">Anon (1 April 2006). <a href="http://antwrp.gsfc.nasa.gov/apod/ap060401.html" class="external text" rel="nofollow">"Hubble Resolves Expiration Date For Green Cheese Moon"</a>. <i>Astronomy Picture of the Day</i>. NASA<span class="printonly">. <a href="http://antwrp.gsfc.nasa.gov/apod/ap060401.html" class="external free" rel="nofollow">http://antwrp.gsfc.nasa.gov/apod/ap060401.html</a></span><span class="reference-accessdate">. Retrieved 2009-10-08</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Hubble+Resolves+Expiration+Date+For+Green+Cheese+Moon&amp;rft.atitle=Astronomy+Picture+of+the+Day&amp;rft.aulast=Anon&amp;rft.au=Anon&amp;rft.date=1+April+2006&amp;rft.pub=NASA&amp;rft_id=http%3A%2F%2Fantwrp.gsfc.nasa.gov%2Fapod%2Fap060401.html&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-12"><b><a href="#cite_ref-12">^</a></b> <span class="citation book">McGee, Harold (2004). <i>On Food and Cooking (Revised Edition)</i>. Scribner. <a href="/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a>&#160;<a href="/wiki/Special:BookSources/0-684-80001-2" title="Special:BookSources/0-684-80001-2">0-684-80001-2</a>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=On+Food+and+Cooking+%28Revised+Edition%29&amp;rft.aulast=McGee%2C+Harold&amp;rft.au=McGee%2C+Harold&amp;rft.date=2004&amp;rft.pub=Scribner&amp;rft.isbn=0-684-80001-2&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span> p 54. "In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made."</li> 
<li id="cite_note-Fundamentals-13">^ <a href="#cite_ref-Fundamentals_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Fundamentals_13-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Fundamentals_13-2"><sup><i><b>c</b></i></sup></a> <span class="citation book">Patrick F. Fox, P. F. Fox. <a href="http://books.google.co.uk/books?id=-oRp5VCVTQQC&amp;pg=PA388&amp;dq=approximately+500+varieties+of+cheese+recognized&amp;hl=en&amp;ei=zIyHTeOuBoKDhQeX5pW1BA&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CC4Q6AEwAA#v=onepage&amp;q=approximately%20500%20varieties%20of%20cheese%20recognized&amp;f=false" class="external text" rel="nofollow"><i>Fundamentals of cheese science</i></a>. Springer, 2000. p.&#160;388<span class="printonly">. <a href="http://books.google.co.uk/books?id=-oRp5VCVTQQC&amp;pg=PA388&amp;dq=approximately+500+varieties+of+cheese+recognized&amp;hl=en&amp;ei=zIyHTeOuBoKDhQeX5pW1BA&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CC4Q6AEwAA#v=onepage&amp;q=approximately%20500%20varieties%20of%20cheese%20recognized&amp;f=false" class="external free" rel="nofollow">http://books.google.co.uk/books?id=-oRp5VCVTQQC&amp;pg=PA388&amp;dq=approximately+500+varieties+of+cheese+recognized&amp;hl=en&amp;ei=zIyHTeOuBoKDhQeX5pW1BA&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CC4Q6AEwAA#v=onepage&amp;q=approximately%20500%20varieties%20of%20cheese%20recognized&amp;f=false</a></span><span class="reference-accessdate">. Retrieved 2011-03-21</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Fundamentals+of+cheese+science&amp;rft.aulast=Patrick+F.+Fox%2C+P.+F.+Fox&amp;rft.au=Patrick+F.+Fox%2C+P.+F.+Fox&amp;rft.pages=p.%26nbsp%3B388&amp;rft.pub=Springer%2C+2000&amp;rft_id=http%3A%2F%2Fbooks.google.co.uk%2Fbooks%3Fid%3D-oRp5VCVTQQC%26pg%3DPA388%26dq%3Dapproximately%2B500%2Bvarieties%2Bof%2Bcheese%2Brecognized%26hl%3Den%26ei%3DzIyHTeOuBoKDhQeX5pW1BA%26sa%3DX%26oi%3Dbook_result%26ct%3Dresult%26resnum%3D1%26ved%3D0CC4Q6AEwAA%23v%3Donepage%26q%3Dapproximately%2520500%2520varieties%2520of%2520cheese%2520recognized%26f%3Dfalse&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-14"><b><a href="#cite_ref-14">^</a></b> <span class="citation book">Patrick F. Fox, P. F. Fox. <a href="http://books.google.co.uk/books?id=U_mj5DANAeoC&amp;pg=PA1&amp;dq=Walter+and+hargrove+cheese&amp;hl=en&amp;ei=mE2KTcmzBM60hAeZqOi1Dg&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=2&amp;sqi=2&amp;ved=0CC4Q6AEwAQ#v=onepage&amp;q=Walter%20and%20hargrove%20cheese&amp;f=false" class="external text" rel="nofollow"><i>Cheese: chemistry, physics and microbiology, Volume 1</i></a>. Springer, 1999. p.&#160;1<span class="printonly">. <a href="http://books.google.co.uk/books?id=U_mj5DANAeoC&amp;pg=PA1&amp;dq=Walter+and+hargrove+cheese&amp;hl=en&amp;ei=mE2KTcmzBM60hAeZqOi1Dg&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=2&amp;sqi=2&amp;ved=0CC4Q6AEwAQ#v=onepage&amp;q=Walter%20and%20hargrove%20cheese&amp;f=false" class="external free" rel="nofollow">http://books.google.co.uk/books?id=U_mj5DANAeoC&amp;pg=PA1&amp;dq=Walter+and+hargrove+cheese&amp;hl=en&amp;ei=mE2KTcmzBM60hAeZqOi1Dg&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=2&amp;sqi=2&amp;ved=0CC4Q6AEwAQ#v=onepage&amp;q=Walter%20and%20hargrove%20cheese&amp;f=false</a></span><span class="reference-accessdate">. Retrieved 2011-03-23</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Cheese%3A+chemistry%2C+physics+and+microbiology%2C+Volume+1&amp;rft.aulast=Patrick+F.+Fox%2C+P.+F.+Fox&amp;rft.au=Patrick+F.+Fox%2C+P.+F.+Fox&amp;rft.pages=p.%26nbsp%3B1&amp;rft.pub=Springer%2C+1999&amp;rft_id=http%3A%2F%2Fbooks.google.co.uk%2Fbooks%3Fid%3DU_mj5DANAeoC%26pg%3DPA1%26dq%3DWalter%2Band%2Bhargrove%2Bcheese%26hl%3Den%26ei%3DmE2KTcmzBM60hAeZqOi1Dg%26sa%3DX%26oi%3Dbook_result%26ct%3Dresult%26resnum%3D2%26sqi%3D2%26ved%3D0CC4Q6AEwAQ%23v%3Donepage%26q%3DWalter%2520and%2520hargrove%2520cheese%26f%3Dfalse&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-15"><b><a href="#cite_ref-15">^</a></b> <span class="citation web"><a href="http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-types-using-calcium-and-ph.html" class="external text" rel="nofollow">"Classification of cheese types using calcium and pH"</a>. www.dairyscience.info<span class="printonly">. <a href="http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-types-using-calcium-and-ph.html" class="external free" rel="nofollow">http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-types-using-calcium-and-ph.html</a></span><span class="reference-accessdate">. Retrieved 2011-03-23</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Classification+of+cheese+types+using+calcium+and+pH&amp;rft.atitle=&amp;rft.pub=www.dairyscience.info&amp;rft_id=http%3A%2F%2Fwww.dairyscience.info%2Fcheese-manufacture%2F114-classification-of-cheese-types-using-calcium-and-ph.html&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-16"><b><a href="#cite_ref-16">^</a></b> Barbara Ensrud, (1981) <i>The Pocket Guide to Cheese</i>, Lansdowne Press/Quarto Marketing Ltd., <a href="/wiki/Special:BookSources/0701814837" class="internal mw-magiclink-isbn">ISBN 0-7018-1483-7</a></li> 
<li id="cite_note-17"><b><a href="#cite_ref-17">^</a></b> <span class="citation web"><a href="http://www.egr.msu.edu/~steffe/handbook/tbl141.html" class="external text" rel="nofollow">"Classification of Cheese"</a>. www.egr.msu.edu<span class="printonly">. <a href="http://www.egr.msu.edu/~steffe/handbook/tbl141.html" class="external free" rel="nofollow">http://www.egr.msu.edu/~steffe/handbook/tbl141.html</a></span><span class="reference-accessdate">. Retrieved 2011-03-23</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Classification+of+Cheese&amp;rft.atitle=&amp;rft.pub=www.egr.msu.edu&amp;rft_id=http%3A%2F%2Fwww.egr.msu.edu%2F%7Esteffe%2Fhandbook%2Ftbl141.html&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-18"><b><a href="#cite_ref-18">^</a></b> (<a href="#CITEREFMcGee2004">McGee 2004</a>, p.&#160;63)</li> 
<li id="cite_note-19"><b><a href="#cite_ref-19">^</a></b> (<a href="#CITEREFMcGee2004">McGee 2004</a>, p.&#160;64)</li> 
<li id="cite_note-20"><b><a href="#cite_ref-20">^</a></b> (<a href="#CITEREFMcGee2004">McGee 2004</a>, p.&#160;66)</li> 
<li id="cite_note-21"><b><a href="#cite_ref-21">^</a></b> Nutritional data from <a href="http://www.cnn.com/FOOD/resources/food.for.thought/dairy/compare.dairy.html" class="external text" rel="nofollow">CNN Interactive</a>. Retrieved October 20, 2004.</li> 
<li id="cite_note-cspinet-22"><b><a href="#cite_ref-cspinet_22-0">^</a></b> Center for Science in the Public Interest (2001). <a href="http://www.cspinet.org/new/cheese.html" class="external text" rel="nofollow">"Don't Say Cheese"</a>. Retrieved October 15, 2005.</li> 
<li id="cite_note-McGee67-23"><b><a href="#cite_ref-McGee67_23-0">^</a></b> McGee, p 67. McGee supports both this contention and that more food poisonings in Europe are caused by pasteurized cheeses than raw-milk.</li> 
<li id="cite_note-ndc-24"><b><a href="#cite_ref-ndc_24-0">^</a></b> National Dairy Council. <a href="http://www.nationaldairycouncil.org/NationalDairyCouncil/Nutrition/Products/cheesePage6.htm" class="external text" rel="nofollow">"Specific Health Benefits of Cheese."</a>. Retrieved October 15, 2005.</li> 
<li id="cite_note-pj-25"><b><a href="#cite_ref-pj_25-0">^</a></b> The <a href="/wiki/Pharmaceutical_Journal" title="Pharmaceutical Journal" class="mw-redirect">Pharmaceutical Journal</a>, Vol 264 No 7078 p48 January 8, 2000 Clinical.</li> 
<li id="cite_note-britishcheese-26"><b><a href="#cite_ref-britishcheese_26-0">^</a></b> <span class="citation web"><a href="http://www.britishcheese.com/news.cfm?page_id=240" class="external text" rel="nofollow">"Sleep Study, 2005"</a>. Britishcheese.com<span class="printonly">. <a href="http://www.britishcheese.com/news.cfm?page_id=240" class="external free" rel="nofollow">http://www.britishcheese.com/news.cfm?page_id=240</a></span><span class="reference-accessdate">. Retrieved 2010-05-01</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Sleep+Study%2C+2005&amp;rft.atitle=&amp;rft.pub=Britishcheese.com&amp;rft_id=http%3A%2F%2Fwww.britishcheese.com%2Fnews.cfm%3Fpage_id%3D240&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-27"><b><a href="#cite_ref-27">^</a></b> Cheese Facts, I Love Cheese, 2006. <a href="http://www.ilovecheese.co.uk/CheeseFacts.html" class="external autonumber" rel="nofollow">[2]</a>.</li> 
<li id="cite_note-28"><b><a href="#cite_ref-28">^</a></b> <span class="citation Journal">Reichelt KL, Knivsberg A-M, Lind G, N�dland M (1991). "Probable etiology and possible treatment of childhood autism". <i>Brain Dysfunct</i> <b>4</b>: 308�19.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=article&amp;rft.atitle=Probable+etiology+and+possible+treatment+of+childhood+autism&amp;rft.jtitle=Brain+Dysfunct&amp;rft.aulast=Reichelt+KL%2C+Knivsberg+A-M%2C+Lind+G%2C+N%C3%B8dland+M&amp;rft.au=Reichelt+KL%2C+Knivsberg+A-M%2C+Lind+G%2C+N%C3%B8dland+M&amp;rft.date=1991&amp;rft.volume=4&amp;rft.pages=308%E2%80%9319&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-christison-29"><b><a href="#cite_ref-christison_29-0">^</a></b> <span class="citation Journal">Christison GW, Ivany K (2006). "Elimination diets in autism spectrum disorders: any wheat amidst the chaff?". <i>J Dev Behav Pediatr</i> <b>27</b> (2 Suppl 2): S162�71. <a href="/wiki/Digital_object_identifier" title="Digital object identifier">doi</a>:<a href="http://dx.doi.org/10.1097%2F00004703-200604002-00015" class="external text" rel="nofollow">10.1097/00004703-200604002-00015</a>. <a href="/wiki/PubMed_Identifier" title="PubMed Identifier" class="mw-redirect">PMID</a>&#160;<a href="http://www.ncbi.nlm.nih.gov/pubmed/16685183" class="external text" rel="nofollow">16685183</a>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=article&amp;rft.atitle=Elimination+diets+in+autism+spectrum+disorders%3A+any+wheat+amidst+the+chaff%3F&amp;rft.jtitle=J+Dev+Behav+Pediatr&amp;rft.aulast=Christison+GW%2C+Ivany+K&amp;rft.au=Christison+GW%2C+Ivany+K&amp;rft.date=2006&amp;rft.volume=27&amp;rft.issue=2+Suppl+2&amp;rft.pages=S162%E2%80%9371&amp;rft_id=info:doi/10.1097%2F00004703-200604002-00015&amp;rft_id=info:pmid/16685183&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-ada-30"><b><a href="#cite_ref-ada_30-0">^</a></b> <a href="http://www.ilovecheese.com/lactose_intolerant_faqs.asp" class="external text" rel="nofollow">Lactose Intolerance FAQs</a> from the <a href="/wiki/American_Dairy_Association" title="American Dairy Association">American Dairy Association</a>. Retrieved October 15, 2005.</li> 
<li id="cite_note-consumeraffairs-31"><b><a href="#cite_ref-consumeraffairs_31-0">^</a></b> <a href="http://www.consumeraffairs.com/news04/2005/fda_cheese.html" class="external text" rel="nofollow">FDA Warns About Soft Cheese Health Risk"</a>. <a href="/wiki/Consumer_Affairs" title="Consumer Affairs" class="mw-redirect">Consumer Affairs</a>. Retrieved October 15, 2005.</li> 
<li id="cite_note-mercer-32"><b><a href="#cite_ref-mercer_32-0">^</a></b> Chris Mercer (2005). <a href="http://www.ap-foodtechnology.com/news/ng.asp?id=62799-fsanz-roquefort-speciality-cheese" class="external text" rel="nofollow">"Australia lifts Roquefort cheese safety ban".</a>. Retrieved October 22, 2005.</li> 
<li id="cite_note-fletcher-33"><b><a href="#cite_ref-fletcher_33-0">^</a></b> Janet Fletcher. <a href="http://www.specialtyfood.com/news-trends/featured-articles/retail-operations/the-myths-about-raw-milk-cheese/" class="external autonumber" rel="nofollow">[3]</a>. Retrieved June 22, 2011.</li> 
<li id="cite_note-americanpregnancy-34"><b><a href="#cite_ref-americanpregnancy_34-0">^</a></b> <a href="http://www.americanpregnancy.org/pregnancycomplications/listeria.html" class="external text" rel="nofollow">Listeria and Pregnancy.</a>. Retrieved February 28, 2006.</li> 
<li id="cite_note-Hough_2009-10-22-35"><b><a href="#cite_ref-Hough_2009-10-22_35-0">^</a></b> <span class="citation news">Hough, Andrew (2009-10-22). <a href="http://www.telegraph.co.uk/health/healthnews/6413146/Eating-more-cheese-can-help-fat-people-lose-weight-study-claims.html" class="external text" rel="nofollow">"Eating more cheese 'can help fat people lose weight', study claims"</a>. <i>The Telegraph</i><span class="printonly">. <a href="http://www.telegraph.co.uk/health/healthnews/6413146/Eating-more-cheese-can-help-fat-people-lose-weight-study-claims.html" class="external free" rel="nofollow">http://www.telegraph.co.uk/health/healthnews/6413146/Eating-more-cheese-can-help-fat-people-lose-weight-study-claims.html</a></span><span class="reference-accessdate">. Retrieved 2011-03-25</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=article&amp;rft.atitle=Eating+more+cheese+%27can+help+fat+people+lose+weight%27%2C+study+claims&amp;rft.jtitle=The+Telegraph&amp;rft.aulast=Hough&amp;rft.aufirst=Andrew&amp;rft.au=Hough%2C%26%2332%3BAndrew&amp;rft.date=2009-10-22&amp;rft_id=http%3A%2F%2Fwww.telegraph.co.uk%2Fhealth%2Fhealthnews%2F6413146%2FEating-more-cheese-can-help-fat-people-lose-weight-study-claims.html&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-36"><b><a href="#cite_ref-36">^</a></b> <a href="/wiki/United_States_Department_of_Agriculture" title="United States Department of Agriculture">United States Department of Agriculture</a> for the US and non European countries in 2006 <i><a href="http://www.fas.usda.gov/dlp/circular/2005/05-12Dairy/toc.htm" class="external autonumber" rel="nofollow">[4]</a></i>and <a href="/wiki/Eurostat" title="Eurostat">Eurostat</a> for European countries in 2008 <i><a href="http://epp.eurostat.ec.europa.eu/portal/page?_pageid=1073,46870091&amp;_dad=portal&amp;_schema=PORTAL&amp;p_product_code=TAG00040" class="external autonumber" rel="nofollow">[5]</a></i></li> 
<li id="cite_note-37"><b><a href="#cite_ref-37">^</a></b> Sources: FAO and Eurostat.</li> 
<li id="cite_note-38"><b><a href="#cite_ref-38">^</a></b> <a href="/wiki/UN_Food_%26_Agriculture_Organisation" title="UN Food &amp; Agriculture Organisation" class="mw-redirect">UN Food &amp; Agriculture Organisation</a> (FAO)<i><a href="http://www.fao.org/statistics/toptrade/trade.asp?disp=countrybycomm&amp;dir=exp&amp;resource=901&amp;ryear=2004" class="external autonumber" rel="nofollow">[6]</a></i></li> 
<li id="cite_note-39"><b><a href="#cite_ref-39">^</a></b> <a href="http://www.fao.org/statistics/toptrade/trade.asp?disp=countrybycomm&amp;dir=imp&amp;resource=901&amp;ryear=2004" class="external text" rel="nofollow">Source FAO</a><sup class="noprint Inline-Template"><span title="&#160;since May 2010" style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot">dead link</a></i>]</span></sup></li> 
<li id="cite_note-40"><b><a href="#cite_ref-40">^</a></b> <span class="citation web"><a href="http://www.dairyinfo.gc.ca/index_e.php?s1=dff-fcil&amp;s2=world-monde&amp;s3=consglo&amp;page=tc-ft" class="external text" rel="nofollow">"Total and Retail Cheese Consumption - Kilograms per Capita"</a>. Canadian Dairy Information Centre<span class="printonly">. <a href="http://www.dairyinfo.gc.ca/index_e.php?s1=dff-fcil&amp;s2=world-monde&amp;s3=consglo&amp;page=tc-ft" class="external free" rel="nofollow">http://www.dairyinfo.gc.ca/index_e.php?s1=dff-fcil&amp;s2=world-monde&amp;s3=consglo&amp;page=tc-ft</a></span><span class="reference-accessdate">. Retrieved 2010-08-14</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Total+and+Retail+Cheese+Consumption+-+Kilograms+per+Capita&amp;rft.atitle=&amp;rft.pub=Canadian+Dairy+Information+Centre&amp;rft_id=http%3A%2F%2Fwww.dairyinfo.gc.ca%2Findex_e.php%3Fs1%3Ddff-fcil%26s2%3Dworld-monde%26s3%3Dconsglo%26page%3Dtc-ft&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-41"><b><a href="#cite_ref-41">^</a></b> Union suisse des paysans, <a href="http://www.switzerland-cheese.ch/fr/mediasimages/communiques-de-presse/news-detail/news/pro-kopf-konsum-kaese-2009/154.html" class="external text" rel="nofollow">Consommation de fromage par habitant en 2009</a></li> 
<li id="cite_note-42"><b><a href="#cite_ref-42">^</a></b> <span class="citation web"><a href="http://www.cidil.fr/1152.0.html?&amp;i=2&amp;j=3" class="external text" rel="nofollow">"Cidilait, ''Le fromage''"</a>. Cidil.fr<span class="printonly">. <a href="http://www.cidil.fr/1152.0.html?&amp;i=2&amp;j=3" class="external free" rel="nofollow">http://www.cidil.fr/1152.0.html?&amp;i=2&amp;j=3</a></span><span class="reference-accessdate">. Retrieved 2010-05-01</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Cidilait%2C+%27%26%2339%3BLe+fromage%27%26%2339%3B&amp;rft.atitle=&amp;rft.pub=Cidil.fr&amp;rft_id=http%3A%2F%2Fwww.cidil.fr%2F1152.0.html%3F%26i%3D2%26j%3D3&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-43"><b><a href="#cite_ref-43">^</a></b> <span class="citation web">Jean Buzby (2005-02-01). <a href="http://www.ers.usda.gov/AmberWaves/February05/Findings/CheeseConsumption.htm" class="external text" rel="nofollow">"USDA"</a>. Ers.usda.gov<span class="printonly">. <a href="http://www.ers.usda.gov/AmberWaves/February05/Findings/CheeseConsumption.htm" class="external free" rel="nofollow">http://www.ers.usda.gov/AmberWaves/February05/Findings/CheeseConsumption.htm</a></span><span class="reference-accessdate">. Retrieved 2010-05-01</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=USDA&amp;rft.atitle=&amp;rft.aulast=Jean+Buzby&amp;rft.au=Jean+Buzby&amp;rft.date=2005-02-01&amp;rft.pub=Ers.usda.gov&amp;rft_id=http%3A%2F%2Fwww.ers.usda.gov%2FAmberWaves%2FFebruary05%2FFindings%2FCheeseConsumption.htm&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-44"><b><a href="#cite_ref-44">^</a></b> <span class="citation Journal"><a href="/w/index.php?title=Rebecca_Buckman&amp;action=edit&amp;redlink=1" class="new" title="Rebecca Buckman (page does not exist)">Rebecca Buckman</a> (2003). "Let Them Eat Cheese". <i><a href="/wiki/Far_Eastern_Economic_Review" title="Far Eastern Economic Review">Far Eastern Economic Review</a></i>. 166 <b>n. 49</b>: 41.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&amp;rft.genre=article&amp;rft.atitle=Let+Them+Eat+Cheese&amp;rft.jtitle=%5B%5BFar+Eastern+Economic+Review%5D%5D&amp;rft.aulast=%5B%5BRebecca+Buckman%5D%5D&amp;rft.au=%5B%5BRebecca+Buckman%5D%5D&amp;rft.date=2003&amp;rft.series=166&amp;rft.volume=n.+49&amp;rft.pages=41&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span> <a href="http://www.globalpolicy.org/globaliz/cultural/2003/1211chinacheese.htm" class="external text" rel="nofollow">Full text</a>.</li> 
<li id="cite_note-45"><b><a href="#cite_ref-45">^</a></b> Toronto Public Health. <a href="http://www.toronto.ca/health/nm_faq_halal_foods.htm" class="external text" rel="nofollow">Frequently Asked Questions about Halal Foods</a>. Retrieved October 15, 2005.</li> 
<li id="cite_note-46"><b><a href="#cite_ref-46">^</a></b> McGee p 58, "Why Some People Can't Stand Cheese"</li> 
<li id="cite_note-47"><b><a href="#cite_ref-47">^</a></b> <span class="citation web"><a href="http://www.sberatel-ksk.cz/storage/anketa_se_2009.doc" class="external text" rel="nofollow">"Data about largest cheese label collections compiled by the Czech Curiosity Collectors' Club"</a>. Klub sberatelu kuriozit (Curiosity Collectors' Club)<span class="printonly">. <a href="http://www.sberatel-ksk.cz/storage/anketa_se_2009.doc" class="external free" rel="nofollow">http://www.sberatel-ksk.cz/storage/anketa_se_2009.doc</a></span><span class="reference-accessdate">. Retrieved 2010-09-13</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Data+about+largest+cheese+label+collections+compiled+by+the+Czech+Curiosity+Collectors%27+Club&amp;rft.atitle=&amp;rft.pub=Klub+sb%C4%9Bratel%C5%AF+kuriozit+%28Curiosity+Collectors%27+Club%29&amp;rft_id=http%3A%2F%2Fwww.sberatel-ksk.cz%2Fstorage%2Fanketa_se_2009.doc&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li id="cite_note-48"><b><a href="#cite_ref-48">^</a></b> <span class="citation web"><a href="http://www.virtualroom.de/cheese.htm" class="external text" rel="nofollow">"Cheese label"</a>. Virtualroom.de<span class="printonly">. <a href="http://www.virtualroom.de/cheese.htm" class="external free" rel="nofollow">http://www.virtualroom.de/cheese.htm</a></span><span class="reference-accessdate">. Retrieved 2010-05-01</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Cheese+label&amp;rft.atitle=&amp;rft.pub=Virtualroom.de&amp;rft_id=http%3A%2F%2Fwww.virtualroom.de%2Fcheese.htm&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span><sup class="noprint Inline-Template"><span title="&#160;since October 2010" style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot">dead link</a></i>]</span></sup></li> 
</ol> 
</div> 
<dl> 
<dt>References</dt> 
</dl> 
<div class="refbegin" style=""> 
<ul> 
<li><span class="citation book">Ensrud, Barbara (1981). <i>The Pocket Guide to Cheese</i>. Sydney: Lansdowne Press. <a href="/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a>&#160;<a href="/wiki/Special:BookSources/0-7018-1483-7" title="Special:BookSources/0-7018-1483-7">0-7018-1483-7</a>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=The+Pocket+Guide+to+Cheese&amp;rft.aulast=Ensrud&amp;rft.aufirst=Barbara&amp;rft.au=Ensrud%2C%26%2332%3BBarbara&amp;rft.date=1981&amp;rft.place=Sydney&amp;rft.pub=Lansdowne+Press&amp;rft.isbn=0-7018-1483-7&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li><span class="citation book">Jenkins, Steven (1996). <i>Cheese Primer</i>. Workman Publishing Company. <a href="/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a>&#160;<a href="/wiki/Special:BookSources/0-89480-762-5" title="Special:BookSources/0-89480-762-5">0-89480-762-5</a>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=book&amp;rft.btitle=Cheese+Primer&amp;rft.aulast=Jenkins&amp;rft.aufirst=Steven&amp;rft.au=Jenkins%2C%26%2332%3BSteven&amp;rft.date=1996&amp;rft.pub=Workman+Publishing+Company&amp;rft.isbn=0-89480-762-5&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li><span class="citation book">McGee, Harold (2004). "Cheese". <i>On Food and Cooking</i> (Revised ed.). Scribner. pp.&#160;51�63. <a href="/wiki/International_Standard_Book_Number" title="International Standard Book Number">ISBN</a>&#160;<a href="/wiki/Special:BookSources/0-684-80001-2" title="Special:BookSources/0-684-80001-2">0-684-80001-2</a>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=Cheese&amp;rft.atitle=On+Food+and+Cooking&amp;rft.aulast=McGee&amp;rft.aufirst=Harold&amp;rft.au=McGee%2C%26%2332%3BHarold&amp;rft.date=2004&amp;rft.pages=pp.%26nbsp%3B51%E2%80%9363&amp;rft.edition=Revised&amp;rft.pub=Scribner&amp;rft.isbn=0-684-80001-2&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
<li><span class="citation web">Mellgren, James (2003). <a href="http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1911696" class="external text" rel="nofollow">"2003 Specialty Cheese Manual, Part II: Knowing the Family of Cheese"</a><span class="printonly">. <a href="http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1911696" class="external free" rel="nofollow">http://www.gourmetretailer.com/gourmetretailer/magazine/article_display.jsp?vnu_content_id=1911696</a></span><span class="reference-accessdate">. Retrieved 2005-10-12</span>.</span><span class="Z3988" title="ctx_ver=Z39.88-2004&amp;rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&amp;rft.genre=bookitem&amp;rft.btitle=2003+Specialty+Cheese+Manual%2C+Part+II%3A+Knowing+the+Family+of+Cheese&amp;rft.atitle=&amp;rft.aulast=Mellgren&amp;rft.aufirst=James&amp;rft.au=Mellgren%2C%26%2332%3BJames&amp;rft.date=2003&amp;rft_id=http%3A%2F%2Fwww.gourmetretailer.com%2Fgourmetretailer%2Fmagazine%2Farticle_display.jsp%3Fvnu_content_id%3D1911696&amp;rfr_id=info:sid/en.wikipedia.org:Cheese"><span style="display: none;">&#160;</span></span></li> 
</ul> 
</div> 
<h2><span class="mw-headline" id="External_links">External links</span></h2> 
<table class="metadata plainlinks mbox-small" style="border:1px solid #aaa; background-color:#f9f9f9;"> 
<tr> 
<td colspan="2" style="margin: auto; text-align: center">Find more about <b>Cheese</b> on Wikipedia's <a href="/wiki/Wikipedia:Wikimedia_sister_projects" title="Wikipedia:Wikimedia sister projects">sister projects</a>:</td> 
</tr> 
<tr> 
<td><a href="http://en.wiktionary.org/wiki/Special:Search/Cheese" title="Search Wiktionary"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Wiktionary-logo-en.svg/23px-Wiktionary-logo-en.svg.png" width="23" height="25" /></a></td> 
<td><a href="http://en.wiktionary.org/wiki/Special:Search/Cheese" class="extiw" title="wikt:Special:Search/Cheese">Definitions</a> from Wiktionary<br /></td> 
</tr> 
<tr> 
<td><a href="http://commons.wikimedia.org/wiki/Special:Search/Cheese" title="Search Commons"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png" width="18" height="24" /></a></td> 
<td><a href="http://commons.wikimedia.org/wiki/Special:Search/Cheese" class="extiw" title="commons:Special:Search/Cheese">Images and media</a> from Commons<br /></td> 
</tr> 
<tr> 
<td><a href="http://en.wikiversity.org/wiki/Special:Search/Cheese" title="Search Wikiversity"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Wikiversity-logo-en.svg/25px-Wikiversity-logo-en.svg.png" width="25" height="23" /></a></td> 
<td><a href="http://en.wikiversity.org/wiki/Special:Search/Cheese" class="extiw" title="v:Special:Search/Cheese">Learning resources</a> from Wikiversity<br /></td> 
</tr> 
<tr> 
<td><a href="http://en.wikinews.org/wiki/Special:Search/Cheese" title="Search Wikinews"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Wikinews-logo.svg/25px-Wikinews-logo.svg.png" width="25" height="14" /></a></td> 
<td><a href="http://en.wikinews.org/wiki/Special:Search/Cheese" class="extiw" title="n:Special:Search/Cheese">News stories</a> from Wikinews<br /></td> 
</tr> 
<tr> 
<td><a href="http://en.wikiquote.org/wiki/Special:Search/Cheese" title="Search Wikiquote"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikiquote-logo.svg/21px-Wikiquote-logo.svg.png" width="21" height="25" /></a></td> 
<td><a href="http://en.wikiquote.org/wiki/Special:Search/Cheese" class="extiw" title="q:Special:Search/Cheese">Quotations</a> from Wikiquote<br /></td> 
</tr> 
<tr> 
<td><a href="http://en.wikisource.org/wiki/Special:Search/Cheese" title="Search Wikisource"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/24px-Wikisource-logo.svg.png" width="24" height="25" /></a></td> 
<td><a href="http://en.wikisource.org/wiki/Special:Search/Cheese" class="extiw" title="s:Special:Search/Cheese">Source texts</a> from Wikisource<br /></td> 
</tr> 
<tr> 
<td><a href="http://en.wikibooks.org/wiki/Special:Search/Cheese" title="Search Wikibooks"><img alt="" src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Wikibooks-logo.svg/25px-Wikibooks-logo.svg.png" width="25" height="25" /></a></td> 
<td><a href="http://en.wikibooks.org/wiki/Special:Search/Cheese" class="extiw" title="b:Special:Search/Cheese">Textbooks</a> from Wikibooks<br /></td> 
</tr> 
</table> 
<div id="section_SpokenWikipedia" class="infobox sisterproject plainlinks haudio"> 
<div style="text-align: center; white-space:nowrap"><b>Listen to this article</b> (<a href="/wiki/File:Cheese.ogg" title="File:Cheese.ogg">info/dl</a>)<br /> 
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<ul> 
<li><a href="http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm" class="external text" rel="nofollow">Cheese Making Illustrated</a> � The science behind homemade cheese.</li> 
<li><span class="citation gutenberg"><a href="http://www.gutenberg.org/etext/14293" class="external text" rel="nofollow"><i>The Complete Book of Cheese</i></a> at <a href="/wiki/Project_Gutenberg" title="Project Gutenberg">Project Gutenberg</a></span></li> 
<li><a href="http://www.cheese.com" class="external text" rel="nofollow">Cheese.com</a> � includes an extensive database of different types of cheese.</li> 
<li><a href="http://www.dmoz.org/Home/Cooking/Cheese/" class="external text" rel="nofollow">Cheese</a> at the <a href="/wiki/Open_Directory_Project" title="Open Directory Project">Open Directory Project</a></li> 
<li><a href="http://www.beachcuisine.com/Articles/Culinary/Cheese.htm" class="external text" rel="nofollow">Cheese Guide &amp; Terminology</a> � Different classifications of cheese with notes on varieties.</li> 
<li><a href="http://www.foodsubs.com/Chefresh.html" class="external text" rel="nofollow">Fresh Cheeses</a>, � Different kinds of fresh cheeses and how to make them.</li> 
<li><a href="http://www.dairyscience.info/cheese-manufacture/66-modeling-the-grade-value-of-cheddar-cheese.html" class="external text" rel="nofollow">Modelling cheese grading</a>- modelling the grade value of cheddar cheese.</li> 
<li><a href="http://www.dairyscience.info/cheese-manufacture/114-classification-of-cheese-type.html" class="external text" rel="nofollow">Classification of cheese</a>- why is one cheese type different than another?</li> 
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<th style=";" colspan="3" class="navbox-title"><span style="float:left;width:6em;text-align:left;"><span class="noprint plainlinks navbar" style=""><span style="white-space:nowrap;word-spacing:-.12em;"><a href="/wiki/Template:Cheese" title="Template:Cheese"><span style=";;background:none transparent;border:none;font-size:100%;" title="View this template">v</span></a> <span style=";;background:none transparent;border:none;font-size:100%;"><b>�</b></span> <a href="/wiki/Template_talk:Cheese" title="Template talk:Cheese"><span style=";;background:none transparent;border:none;font-size:100%;" title="Discuss this template">d</span></a> <span style=";;background:none transparent;border:none;font-size:100%;"><b>�</b></span> <a href="http://en.wikipedia.org/w/index.php?title=Template:Cheese&amp;action=edit" class="external text" rel="nofollow"><span style=";;background:none transparent;border:none;font-size:100%;" title="Edit this template">e</span></a></span></span></span><span class="" style="font-size:110%;"><strong class="selflink">Cheese</strong></span></th> 
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<td class="navbox-group" style=";;"><a href="/wiki/Types_of_cheese" title="Types of cheese">Types</a></td> 
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<div style="padding:0em 0.25em"><span style="white-space:nowrap;"><a href="/wiki/Category:Acid-set_cheeses" title="Category:Acid-set cheeses">Acid-set</a> &#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Blue_cheese" title="Blue cheese">Blue</a> &#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Cream_cheese" title="Cream cheese">Cream cheese</a> &#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Goat_milk_cheese" title="Goat milk cheese" class="mw-redirect">Goat</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Pasta_filata" title="Pasta filata">Pasta filata</a> &#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Processed_cheese" title="Processed cheese">Processed</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Smear-ripened_cheese" title="Smear-ripened cheese" class="mw-redirect">Smear-ripened</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Smoked_cheese" title="Smoked cheese">Smoked</a> &#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Washed-rind_cheese" title="Washed-rind cheese" class="mw-redirect">Washed-rind</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Whey_cheese" title="Whey cheese" class="mw-redirect">Whey</a></span></div> 
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<td style="width:0%;padding:0px 0px 0px 2px;" rowspan="5"><a href="/wiki/File:Cheese_platter.jpg" class="image"><img alt="Cheese platter.jpg" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Cheese_platter.jpg/130px-Cheese_platter.jpg" width="130" height="78" /></a></td> 
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<td class="navbox-group" style=";;"><a href="/wiki/Category:Cheeses_by_animal%27s_milk" title="Category:Cheeses by animal's milk">Animal milk</a></td> 
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<div style="padding:0em 0.25em"><span style="white-space:nowrap;"><a href="/wiki/Category:Cow%27s-milk_cheeses" title="Category:Cow's-milk cheeses">Cow</a> &#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Category:Goat%27s-milk_cheeses" title="Category:Goat's-milk cheeses">Goat</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Category:Sheep%27s-milk_cheeses" title="Category:Sheep's-milk cheeses">Sheep</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Category:Water_buffalo%27s-milk_cheeses" title="Category:Water buffalo's-milk cheeses">Water buffalo</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Category:Yak%27s-milk_cheeses" title="Category:Yak's-milk cheeses">Yak</a></span></div> 
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<div style="padding:0em 0.25em"><span style="white-space:nowrap;"><a href="/wiki/Category:Middle_Eastern_cheeses" title="Category:Middle Eastern cheeses">Middle East</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/American_cheese" title="American cheese">America</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/List_of_British_cheeses" title="List of British cheeses">Britain</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/List_of_French_cheeses" title="List of French cheeses">France</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/List_of_Italian_cheeses" title="List of Italian cheeses">Italy</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Spanish_cheeses" title="Spanish cheeses">Spain</a></span></div> 
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<td class="navbox-abovebelow" style=";" colspan="3"><a href="/wiki/List_of_cheeses" title="List of cheeses">List of cheeses</a> &#160;<b>�</b> <span style="white-space:nowrap;"><a href="/wiki/Category:Cheese_dishes" title="Category:Cheese dishes">Cheese dishes</a>&#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Category:Cheesemakers" title="Category:Cheesemakers">Cheesemakers</a> &#160;<b>�</b></span> <span style="white-space:nowrap;"><a href="/wiki/Cheese_knife" title="Cheese knife">Cheese knife</a></span></td> 
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					<li class="interwiki-bg"><a href="http://bg.wikipedia.org/wiki/%D0%A1%D0%B8%D1%80%D0%B5%D0%BD%D0%B5" title="??????">?????????</a></li> 
					<li class="interwiki-ca"><a href="http://ca.wikipedia.org/wiki/Formatge" title="Formatge">Catal�</a></li> 
					<li class="interwiki-cv"><a href="http://cv.wikipedia.org/wiki/%D0%A7%C4%83%D0%BA%C4%83%D1%82" title="?a?a?">???????</a></li> 
					<li class="interwiki-cs"><a href="http://cs.wikipedia.org/wiki/S%C3%BDr" title="S�r">Cesky</a></li> 
					<li class="interwiki-cy"><a href="http://cy.wikipedia.org/wiki/Caws" title="Caws">Cymraeg</a></li> 
					<li class="interwiki-da"><a href="http://da.wikipedia.org/wiki/Ost" title="Ost">Dansk</a></li> 
					<li class="interwiki-de"><a href="http://de.wikipedia.org/wiki/K%C3%A4se" title="K�se">Deutsch</a></li> 
					<li class="interwiki-nv"><a href="http://nv.wikipedia.org/wiki/G%C3%A9eso" title="G�eso">Din� bizaad</a></li> 
					<li class="interwiki-et"><a href="http://et.wikipedia.org/wiki/Juust" title="Juust">Eesti</a></li> 
					<li class="interwiki-el"><a href="http://el.wikipedia.org/wiki/%CE%A4%CF%85%CF%81%CE%AF" title="????">????????</a></li> 
					<li class="interwiki-eml"><a href="http://eml.wikipedia.org/wiki/Furm%C3%A0j" title="Furm�j">Emili�n e rumagn�l</a></li> 
					<li class="interwiki-es"><a href="http://es.wikipedia.org/wiki/Queso" title="Queso">Espa�ol</a></li> 
					<li class="interwiki-eo"><a href="http://eo.wikipedia.org/wiki/Froma%C4%9Do" title="Fromago">Esperanto</a></li> 
					<li class="interwiki-eu"><a href="http://eu.wikipedia.org/wiki/Gazta" title="Gazta">Euskara</a></li> 
					<li class="interwiki-fa"><a href="http://fa.wikipedia.org/wiki/%D9%BE%D9%86%DB%8C%D8%B1" title="????">?????</a></li> 
					<li class="interwiki-fr"><a href="http://fr.wikipedia.org/wiki/Fromage" title="Fromage">Fran�ais</a></li> 
					<li class="interwiki-fy"><a href="http://fy.wikipedia.org/wiki/Tsiis" title="Tsiis">Frysk</a></li> 
					<li class="interwiki-fur"><a href="http://fur.wikipedia.org/wiki/Formadi" title="Formadi">Furlan</a></li> 
					<li class="interwiki-ga"><a href="http://ga.wikipedia.org/wiki/C%C3%A1is" title="C�is">Gaeilge</a></li> 
					<li class="interwiki-gd"><a href="http://gd.wikipedia.org/wiki/C%C3%A0ise" title="C�ise">G�idhlig</a></li> 
					<li class="interwiki-gl"><a href="http://gl.wikipedia.org/wiki/Queixo" title="Queixo">Galego</a></li> 
					<li class="interwiki-gan"><a href="http://gan.wikipedia.org/wiki/%E5%A5%B6%E9%85%AA" title="??">??</a></li> 
					<li class="interwiki-gu"><a href="http://gu.wikipedia.org/wiki/%E0%AA%9A%E0%AB%80%E0%AA%9D" title="???">???????</a></li> 
					<li class="interwiki-ko"><a href="http://ko.wikipedia.org/wiki/%EC%B9%98%EC%A6%88" title="??">???</a></li> 
					<li class="interwiki-hi"><a href="http://hi.wikipedia.org/wiki/%E0%A4%9A%E0%A5%80%E0%A4%9C%E0%A4%BC_(%E0%A4%AA%E0%A4%BE%E0%A4%B6%E0%A5%8D%E0%A4%9A%E0%A4%BE%E0%A4%A4%E0%A5%8D%E0%A4%AF_%E0%A4%AA%E0%A4%A8%E0%A5%80%E0%A4%B0)" title="???? (????????? ????)">??????</a></li> 
					<li class="interwiki-hr"><a href="http://hr.wikipedia.org/wiki/Sir" title="Sir">Hrvatski</a></li> 
					<li class="interwiki-io"><a href="http://io.wikipedia.org/wiki/Fromajo" title="Fromajo">Ido</a></li> 
					<li class="interwiki-id"><a href="http://id.wikipedia.org/wiki/Keju" title="Keju">Bahasa Indonesia</a></li> 
					<li class="interwiki-ia"><a href="http://ia.wikipedia.org/wiki/Caseo" title="Caseo">Interlingua</a></li> 
					<li class="interwiki-os"><a href="http://os.wikipedia.org/wiki/%D0%A6%D1%8B%D1%85%D1%82" title="????">????</a></li> 
					<li class="interwiki-is"><a href="http://is.wikipedia.org/wiki/Ostur" title="Ostur">�slenska</a></li> 
					<li class="interwiki-it"><a href="http://it.wikipedia.org/wiki/Formaggio" title="Formaggio">Italiano</a></li> 
					<li class="interwiki-he"><a href="http://he.wikipedia.org/wiki/%D7%92%D7%91%D7%99%D7%A0%D7%94" title="?????">?????</a></li> 
					<li class="interwiki-jv"><a href="http://jv.wikipedia.org/wiki/K%C3%A8ju" title="K�ju">Basa Jawa</a></li> 
					<li class="interwiki-ka"><a href="http://ka.wikipedia.org/wiki/%E1%83%A7%E1%83%95%E1%83%94%E1%83%9A%E1%83%98" title="?????">???????</a></li> 
					<li class="interwiki-sw"><a href="http://sw.wikipedia.org/wiki/Jibini" title="Jibini">Kiswahili</a></li> 
					<li class="interwiki-ht"><a href="http://ht.wikipedia.org/wiki/Fromaj" title="Fromaj">Krey�l ayisyen</a></li> 
					<li class="interwiki-ku"><a href="http://ku.wikipedia.org/wiki/Pen%C3%AEr" title="Pen�r">Kurd�</a></li> 
					<li class="interwiki-lad"><a href="http://lad.wikipedia.org/wiki/K%C3%A9zo" title="K�zo">Ladino</a></li> 
					<li class="interwiki-la"><a href="http://la.wikipedia.org/wiki/Caseus" title="Caseus">Latina</a></li> 
					<li class="interwiki-lv"><a href="http://lv.wikipedia.org/wiki/Siers" title="Siers">Latvie�u</a></li> 
					<li class="interwiki-lb"><a href="http://lb.wikipedia.org/wiki/K%C3%A9is" title="K�is">L�tzebuergesch</a></li> 
					<li class="interwiki-lt"><a href="http://lt.wikipedia.org/wiki/S%C5%ABris" title="Suris">Lietuviu</a></li> 
					<li class="interwiki-jbo"><a href="http://jbo.wikipedia.org/wiki/cirla" title="cirla">Lojban</a></li> 
					<li class="interwiki-lmo"><a href="http://lmo.wikipedia.org/wiki/Furmai" title="Furmai">Lumbaart</a></li> 
					<li class="interwiki-hu"><a href="http://hu.wikipedia.org/wiki/Sajt" title="Sajt">Magyar</a></li> 
					<li class="interwiki-ml"><a href="http://ml.wikipedia.org/wiki/%E0%B4%9A%E0%B5%80%E0%B4%B8%E0%B5%8D" title="????">??????</a></li> 
					<li class="interwiki-mr"><a href="http://mr.wikipedia.org/wiki/%E0%A4%9A%E0%A5%80%E0%A4%9D" title="???">?????</a></li> 
					<li class="interwiki-arz"><a href="http://arz.wikipedia.org/wiki/%D8%AC%D8%A8%D9%86%D9%87" title="????">????</a></li> 
					<li class="interwiki-ms"><a href="http://ms.wikipedia.org/wiki/Keju" title="Keju">Bahasa Melayu</a></li> 
					<li class="interwiki-mwl"><a href="http://mwl.wikipedia.org/wiki/Queiso" title="Queiso">Mirand�s</a></li> 
					<li class="interwiki-mn"><a href="http://mn.wikipedia.org/wiki/%D0%91%D1%8F%D1%81%D0%BB%D0%B0%D0%B3" title="??????">??????</a></li> 
					<li class="interwiki-nah"><a href="http://nah.wikipedia.org/wiki/Tlatetzauhtli" title="Tlatetzauhtli">Nahuatl</a></li> 
					<li class="interwiki-nl"><a href="http://nl.wikipedia.org/wiki/Kaas" title="Kaas">Nederlands</a></li> 
					<li class="interwiki-nds-nl"><a href="http://nds-nl.wikipedia.org/wiki/Keze" title="Keze">Nedersaksisch</a></li> 
					<li class="interwiki-ja"><a href="http://ja.wikipedia.org/wiki/%E3%83%81%E3%83%BC%E3%82%BA" title="???">???</a></li> 
					<li class="interwiki-nap"><a href="http://nap.wikipedia.org/wiki/Caso" title="Caso">Nnapulitano</a></li> 
					<li class="interwiki-no"><a href="http://no.wikipedia.org/wiki/Ost" title="Ost">?Norsk (bokm�l)?</a></li> 
					<li class="interwiki-nn"><a href="http://nn.wikipedia.org/wiki/Ost" title="Ost">?Norsk (nynorsk)?</a></li> 
					<li class="interwiki-nrm"><a href="http://nrm.wikipedia.org/wiki/Fronmage" title="Fronmage">Nouormand</a></li> 
					<li class="interwiki-oc"><a href="http://oc.wikipedia.org/wiki/Formatge" title="Formatge">Occitan</a></li> 
					<li class="interwiki-mrj"><a href="http://mrj.wikipedia.org/wiki/%D0%A2%D0%B0%D1%80%D0%B0" title="????">????? ????</a></li> 
					<li class="interwiki-uz"><a href="http://uz.wikipedia.org/wiki/Pishloq" title="Pishloq">O'zbek</a></li> 
					<li class="interwiki-pnb"><a href="http://pnb.wikipedia.org/wiki/%D9%BE%D9%86%DB%8C%D8%B1" title="????">??????</a></li> 
					<li class="interwiki-nds"><a href="http://nds.wikipedia.org/wiki/Kees" title="Kees">Plattd��tsch</a></li> 
					<li class="interwiki-pl"><a href="http://pl.wikipedia.org/wiki/Ser" title="Ser">Polski</a></li> 
					<li class="interwiki-pt"><a href="http://pt.wikipedia.org/wiki/Queijo" title="Queijo">Portugu�s</a></li> 
					<li class="interwiki-ro"><a href="http://ro.wikipedia.org/wiki/Br%C3%A2nz%C4%83" title="Br�nza">Rom�na</a></li> 
					<li class="interwiki-qu"><a href="http://qu.wikipedia.org/wiki/Kisu" title="Kisu">Runa Simi</a></li> 
					<li class="interwiki-ru"><a href="http://ru.wikipedia.org/wiki/%D0%A1%D1%8B%D1%80" title="???">???????</a></li> 
					<li class="interwiki-rue"><a href="http://rue.wikipedia.org/wiki/%D0%A1%D1%8B%D1%80" title="???">??????????</a></li> 
					<li class="interwiki-sc"><a href="http://sc.wikipedia.org/wiki/Casu" title="Casu">Sardu</a></li> 
					<li class="interwiki-sco"><a href="http://sco.wikipedia.org/wiki/Cheese" title="Cheese">Scots</a></li> 
					<li class="interwiki-stq"><a href="http://stq.wikipedia.org/wiki/Sies" title="Sies">Seeltersk</a></li> 
					<li class="interwiki-sq"><a href="http://sq.wikipedia.org/wiki/Djathi" title="Djathi">Shqip</a></li> 
					<li class="interwiki-scn"><a href="http://scn.wikipedia.org/wiki/Furmaggiu" title="Furmaggiu">Sicilianu</a></li> 
					<li class="interwiki-si"><a href="http://si.wikipedia.org/wiki/%E0%B6%9A%E0%B7%9A%E0%B6%A2%E0%B7%94" title="????">?????</a></li> 
					<li class="interwiki-simple"><a href="http://simple.wikipedia.org/wiki/Cheese" title="Cheese">Simple English</a></li> 
					<li class="interwiki-sk"><a href="http://sk.wikipedia.org/wiki/Syr" title="Syr">Slovencina</a></li> 
					<li class="interwiki-sl"><a href="http://sl.wikipedia.org/wiki/Sir" title="Sir">Sloven�cina</a></li> 
					<li class="interwiki-sr"><a href="http://sr.wikipedia.org/wiki/%D0%A1%D0%B8%D1%80" title="???">?????? / Srpski</a></li> 
					<li class="interwiki-sh"><a href="http://sh.wikipedia.org/wiki/Sir" title="Sir">Srpskohrvatski / ??????????????</a></li> 
					<li class="interwiki-fi"><a href="http://fi.wikipedia.org/wiki/Juusto" title="Juusto">Suomi</a></li> 
					<li class="interwiki-sv"><a href="http://sv.wikipedia.org/wiki/Ost" title="Ost">Svenska</a></li> 
					<li class="interwiki-tl"><a href="http://tl.wikipedia.org/wiki/Keso" title="Keso">Tagalog</a></li> 
					<li class="interwiki-ta"><a href="http://ta.wikipedia.org/wiki/%E0%AE%AA%E0%AE%BE%E0%AE%B2%E0%AE%BE%E0%AE%9F%E0%AF%88%E0%AE%95%E0%AF%8D_%E0%AE%95%E0%AE%9F%E0%AF%8D%E0%AE%9F%E0%AE%BF" title="???????? ?????">?????</a></li> 
					<li class="interwiki-th"><a href="http://th.wikipedia.org/wiki/%E0%B9%80%E0%B8%99%E0%B8%A2%E0%B9%81%E0%B8%82%E0%B9%87%E0%B8%87" title="???????">???</a></li> 
					<li class="interwiki-tg"><a href="http://tg.wikipedia.org/wiki/%D0%9F%D0%B0%D0%BD%D0%B8%D1%80" title="?????">??????</a></li> 
					<li class="interwiki-chr"><a href="http://chr.wikipedia.org/wiki/%E1%8E%A4%E1%8F%85%E1%8F%97_%E1%8E%A6%E1%8F%9A%E1%8F%85" title="??? ???">???</a></li> 
					<li class="interwiki-tr"><a href="http://tr.wikipedia.org/wiki/Peynir" title="Peynir">T�rk�e</a></li> 
					<li class="interwiki-uk"><a href="http://uk.wikipedia.org/wiki/%D0%A1%D0%B8%D1%80" title="???">??????????</a></li> 
					<li class="interwiki-ur"><a href="http://ur.wikipedia.org/wiki/%D9%BE%D9%86%DB%8C%D8%B1" title="????">????</a></li> 
					<li class="interwiki-vec"><a href="http://vec.wikipedia.org/wiki/Formai" title="Formai">V�neto</a></li> 
					<li class="interwiki-vi"><a href="http://vi.wikipedia.org/wiki/Pho_m%C3%A1t" title="Pho m�t">Ti?ng Vi?t</a></li> 
					<li class="interwiki-fiu-vro"><a href="http://fiu-vro.wikipedia.org/wiki/Juust" title="Juust">V�ro</a></li> 
					<li class="interwiki-war"><a href="http://war.wikipedia.org/wiki/Keso" title="Keso">Winaray</a></li> 
					<li class="interwiki-yi"><a href="http://yi.wikipedia.org/wiki/%D7%A7%D7%A2%D7%96" title="???">??????</a></li> 
					<li class="interwiki-zh-yue"><a href="http://zh-yue.wikipedia.org/wiki/%E8%8A%9D%E5%A3%AB" title="??">??</a></li> 
					<li class="interwiki-bat-smg"><a href="http://bat-smg.wikipedia.org/wiki/S%C5%ABris" title="Suris">�emaite�ka</a></li> 
					<li class="interwiki-zh"><a href="http://zh.wikipedia.org/wiki/%E4%B9%BE%E9%85%AA" title="??">??</a></li> 
				</ul> 
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